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Shrimp and Butternut Squash Bisque

An overview of a bowl of Shrimp and Butternut Squash Bisque with a few pieces of shrimp as garnish

This is a creamy, buttery, and tantalizingly spicy bisque.  The sweetness of the onions and the shrimp.  Followed by the nuttiness of the roasted butternut squash are soothing and warm like a long awaited homecoming.  Finishing with a hint of cayenne that will leave your taste buds wanting more.

Ingredients

Scale
  • Two pounds of butternut squash, peeled, and 1/2" diced
  • Two large onions, peeled, and cut into small dice
  • One pound of jumbo shrimp, cleaned and deveined.  If using jumbo shrimp, cut shrimps into thirds.  You can use smaller shrimp and cut maybe in half or not at all depending on their size.
  • 2 ounces of butter
  • 2 tbsp of olive oil
  • One cup Brandy or White Wine (optional)
  • One quart of vegetable or seafood broth
  • One pint of heavy cream
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel and dice the butternut squash. 
  3. Toss the butternut squash with olive oil, salt, pepper
  4. Spray a cookie sheet with cooking spray or brush olive oil on a sheet pan.  Place the butternut squash in the pan and roast in the oven for about 15 minutes.  We want an even brown color on the squash. The squash should be soft.  Remove from the oven.
  5. While squash is roasting, Clean shrimp if you have not yet and dice if needed.
  6. Cut Onions into small dice.
  7. Heat a stockpot or saucepan (4-quart to 6-quart).
  8. Add olive oil and butter.  Allow to melt but not burn.
  9. Add onions.  Cook onions until translucent.
  10. Reserve about a 1/2 cup of shrimp to be sauteed later and used as a garnish.
  11. Add shrimp.  Cook shrimp until it starts to turn pink.
  12. Add roasted butternut squash.  
  13. Continue stirring the contents until squash begins to break down into a paste.
  14. Add brandy or wine if desired.  If adding alcohol, allow for the alcohol to remove the pieces stuck to the bottom of the pot.  And allow for the alcohol to be absorbed by the squash.
  15. If not using alcohol, add the stock or broth.  Like with the alcohol, add a small amount to make sure the pieces of brown bits in the bottom of the pot are removed.  Then, add the rest of the stock or broth.
  16. Allow soup to simmer for about five to ten minutes.  
  17. Remove the pot from the heat and with an immersion blender, blend the contents of the pot.  If you do not have an immersion blender, pour one cup at a time of the soup into a regular blender.  DO NOT FILL THE BLENDER!! The contents are hot and will expand as they are blended.  Be careful and DO NOT close the lid of the blender all the way.   Cover lightly to start and allow for air to pass.  Some blenders have a removable lid knob.  Remove the knob. This knob is for pouring into the blender as it spins.
  18. Once blended, you could opt to pass the soup through a sieve if you want a super smooth bisque or leave it as is.
  19. Bring the pot back to the stove and bring back to a low simmer.  Add cumin and cayenne, salt and pepper.  Let simmer for another 5 minutes.
  20. Add heavy cream.  Taste for flavor.
  21. Remove from the stove and serve.
  22. Quickly cook the reserved shrimp and add a few pieces of shrimp to the top of the soup once served.

Equipment

Keywords: butternuts squash soup, butternut squash, shrimp and butternut squash

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