Shrimp and Butternut Squash Bisque

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This Shrimp and Butternut Squash Bisque brings warmth, comfort, and a touch of elegance to your table. Perfect for weeknight dinners or special occasions, it’s a recipe you’ll turn to time and time again!

A bowl of shrimp and butternut squash bisque garnished with more shrimp.

When the temperatures drop, there’s nothing more comforting than a warm, creamy bowl of Shrimp and Butternut Squash Bisque. This rich and satisfying dish is the perfect blend of sweet, savory, and seafood goodness. Whether you’re preparing a cozy meal for your family or a starter for a festive gathering, this bisque will leave everyone asking for seconds. Serve it with a slice of Pastelon (Sweet Plantain Lasagna) or Eggplant Casserole and a nice green salad.

For more recipe ideas, try Caldo Gallego, a comfy and comforting mixture of cabbage, white beans, and ham. Tender Chicken and Chorizo Stew is a flavorful stew full of spice and warmth. Sancocho Puerto Rican Stew, a meat and vegetable stew full of Puerto Rican flavors, makes an excellent meal for lazy winter nights. Caldo Santo, a Puerto Rican coconut and seafood soup, is served during lent but great any time of the year.

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Why this recipe works
Ingredient Notes
Variations and Substitutions
How to make Shrimp and Butternut Squash Bisque
Expert Tips
Recipe FAQs
More Soups, Stews, and Braised Dishes
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Why this recipe works

Versatile: Perfect as an appetizer or a main dish.
Seasonal Ingredients: Ideal for fall and winter months when butternut squash is at its peak.
Easy to Customize: You can tweak the recipe to suit your taste or dietary preferences.
Elegant Yet Simple: Feels fancy but is surprisingly easy to prepare.

Ingredient Notes

Ingredients for Shrimp and Butternut Squash: white wine, butternut squash, broth, butter and olive oil, onion, heavy cream, cumin and cayenne, and shrimp.

Butternut Squash: Its natural sweetness and nutty undertones create a creamy, velvety base for the bisque, balancing the savory shrimp and spices. When blended, it provides the smooth, luscious consistency that makes the bisque so comforting and rich.
Shrimp: Its sweet and briny flavor pairs perfectly with the earthy squash, creating a well-rounded flavor profile. Plump and pink shrimp add a touch of elegance and make the bisque feel luxurious and satisfying.
Cayenne: Adds a subtle kick that enhances the squash's natural sweetness and complements the shrimp’s briny flavor.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

Vegetarian: Skip the shrimp and add roasted chickpeas or crispy tofu for protein.
Omit the spice: To enhance the sweetness of the ingredients, omit the cayenne and add a swirl of honey or a dash of cinnamon.
Dairy-Free: Use coconut milk instead of cream for a rich, dairy-free option.
Seafood Mix: Include scallops or crab for an even more decadent bisque.

How to make Shrimp and Butternut Squash Bisque

Here are the step-by-step instructions to make this butternut squash bisque

Preheat oven to 350℉. The following are steps on how to peel and cut butternut squash and how to clean shrimp. I suggest you follow these steps before you start making the recipe. The butternut could be cut first, and the shrimp may be cleaned while the squash is roasted.

Peeling and cutting butternut squash. Top left: butternut squash with top removed and being cut in half. Top right: piece of butternut squash standing on cut side with knife about to beging peeling the skin off. Center left: scooping the seeds off the squash. Bottom right; cutting the squah into slices and then sticks. Bottom left: squash sticks cut into large dice.

Cut the top and bottom of the squash. Then, cut the squash in half.
Place a cut end on the cutting board. Place the blade of the knife as close to the skin of the butternut squash and begin to cut downward to peel it.
With a spoon, scoop all the seeds and guts from the squash.
Cut the squash into half to one-inch slices. Then, cut the squash into half to one-inch batons or sticks.
Finally, cut the sticks into dice. Toss the butternut squash with oil, salt, and pepper and roast on a parchment-lined baking sheet at 350℉.

Step for cleaning and deveining shrimp. Top left removing outer shell. Top right removing the tail. Center left cutting the top of the shrimp to expose the vein. Removing the vein, cutting the shrimp into thirds.

Hold the shrimp legs up. Pull the legs away from the shrimp's body until the shell and legs peel off.
Gently squeeze the tail and pull it while wiggling it until it comes off. If that does not work, the tail has two ridges on the underbelly; you may pull away as you did with the legs.
With a pairing knife, make a shallow incision on the top of the shrimp to expose the vein.
Remove the vein. This is not an actual vein but a digestive tract. It is safe to eat, but it is not very appealing.
Cut the shrimp into thirds. See note.

Making bisque. Top left: baking sheet with roasted butternut squash. Top right: Dutch oven with melted butter and shrimp about to be added for cooking. Center left: cooked shrimp removed from dutch oven and onions ready to be added to pot. Bottom right: dutch oven with caramelized onions and roasted squash being added to pot. Bottom left: adding shrimp to pot with onions and butternut squash.

Once the butternut squash is roasted, please remove it from the oven and let it rest.
Add butter to a Dutch oven or a large sauce pot. Add half of the shrimp and saute until cooked. This will garnish the bisque and add shrimp flavor to the butter.
Remove shrimp and add onions. Sautee until soft and beginning to caramelize.
Add butternut squash and cook until the squash breaks down.
Add the other half of the shrimp. The picture shows partly cooked shrimp, but it is better to use raw shrimp instead. Cook and stir until the shrimp is bright pink.

Making bisque top left sautéing butternut squash, onions, and shrimp. Top right adding spices, bottom left adding stock to bisque. Bottom right, puréed bisque and addding cream.

Add white wine. Mix thoroughly. Allow the wine to deglaze the pot.
Season with cumin, salt, and pepper. Hold the cayenne until the end of the cooking process; otherwise, it will overpower the bisque.
Add broth. Make sure to have more broth handy when adjusting the bisque's thickness.
If using a blender, puree the bisque in batches. I used an immersion blender right on the stove. Add cream and adjust the thickness to your liking. Taste for flavor, and add a dash of cayenne to add some heat to the bisque; this is optional.

Compleated Shrimp and Butternut Squash Bisque

Expert Tips

Choose Fresh Shrimp: Use fresh or high-quality frozen shrimp for the best flavor.
Make It Ahead: Prepare the bisque base and add the shrimp before serving.
Consistency: If the bisque is too thick, add more broth; if it is too thin, let it simmer to reduce.
Blender Tips: Blend the soup in batches using a standard blender to avoid spills.
Already cleaned Butternut Squash: If you are pressed for time or do not want to peel it, many supermarkets offer it already peeled and diced.
Use a higher-count or smaller shrimp: If you find raw, peeled, and deveined shrimp with tails off, use that instead of the lower-count larger shrimp. You will have fewer shrimp to clean using the larger shrimp, plus they tend to be readily available.

Recipe FAQs

Can I use frozen shrimp?

Yes, frozen shrimp works well. Just thaw and pat them dry before cooking.

How long does this bisque last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be gently reheated on the stove.

Can I freeze the bisque?

The squash base freezes beautifully, but add fresh shrimp after reheating for the best texture.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin are excellent substitutes with similar sweetness and texture.

Serving of shrimp and butternut squash bisque. Large cast iron dutch oven with bisque, below it a bowl with bisque and a spoon, while next to it there is a bowl with just cooked shrimp. Remaining shrimp is in a bowl next to the dutch oven.

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