Butternut Squash & Shrimp Bisque Recipe

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp butter over medium heat. Add the chopped onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Cook squash

Add the cubed butternut squash, thyme sprigs and bay leaf to the pot. Stir to combine with the aromatics and cook 2–3 minutes to coat the squash in butter and aromatics.

Deglaze and simmer

Pour in the 1/2 cup white wine (if using) and simmer 1–2 minutes to reduce slightly, scraping up any browned bits. Add the stock, smoked paprika, ground cumin, 1 tsp black pepper and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover and simmer until the squash is very tender, about 18–20 minutes.

Blend until silky

Remove thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and puree until very smooth, then return to the pot. Taste and adjust seasoning, adding remaining 1/2 tsp salt if needed.

Finish with cream and lemon

Stir in the heavy cream and 1 tbsp fresh lemon juice. Warm gently over low heat—do not boil—while you prepare the shrimp.

Prepare shrimp

Pat the shrimp dry with paper towels. In a medium skillet, heat 1 tbsp olive oil over medium-high heat. Add the shrimp in a single layer, seasoning with 1/4 tsp cayenne, a pinch of salt and a few grinds of black pepper. Sear shrimp 1–2 minutes per side until just opaque and cooked through. Add 1 tbsp butter and the optional 1 tbsp sherry or wine in the last 30 seconds, tossing to coat. Remove from heat.

Reserve shrimp and shells (optional stock)

If you reserved the shrimp shells, you may simmer them quickly in 1 cup water for 10 minutes to make a small concentrated shell broth to stir into the bisque for extra shrimp flavor (optional). Strain and add up to 1/2 cup of that concentrated liquid to the soup, tasting to avoid overpowering the squash.

Combine shrimp with bisque

Stir half of the cooked shrimp into the bisque to infuse flavor and keep the other half for garnish. Gently warm the bisque with the shrimp for 1–2 minutes, then remove from heat.

Adjust seasoning

Taste the bisque and adjust salt, pepper and lemon as needed. If the bisque is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency.

Ladle the bisque into warmed bowls. Arrange reserved whole shrimp on top of each bowl. Sprinkle with sliced chives and toasted pepitas. Finish with a light drizzle of olive oil and a few microgreens or baby arugula if using. Serve immediately.