Butternut Squash & Shrimp Bisque Recipe
Jumbo Gulf shrimp blended with fresh butternut squash and spices
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Ingredients
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Main Ingredients
Spices
Method
Preparation
- 1
Prepare the Butternut Squash
Peel the butternut squash, cut it in half, scoop out the seeds, and then chop it into small cubes.
- 2
Prepare the Shrimp
If using frozen shrimp, thaw them under running water. Peel and devein the jumbo Gulf shrimp.
- 3
Chop the Vegetables
Dice the onion and mince the garlic cloves.
Cooking
- 4
- 5
Cook the Butternut Squash
Add the chopped butternut squash to the pot and stir well. Cook for 5 minutes, allowing the squash to soften slightly.
- 6
Add Broth and Simmer
Pour in the vegetable broth, then season with salt, black pepper, ground nutmeg, cayenne pepper, and thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes or until the squash is tender.
- 7
Blend the Bisque
Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, you can transfer the mixture to a blender in batches.
- 8
Add Cream and Shrimp
Stir in the heavy cream and add the peeled shrimp. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Serving
- 9
Serve the Bisque
Ladle the butternut squash and shrimp bisque into bowls. Optionally, garnish with fresh herbs or a sprinkle of cayenne pepper for a bit of heat.
