Butternut Squash Shrimp Bisque
This Butternut Squash Shrimp Bisque, gives you the warm comfort of a butternut squash soup with the shrimp adding depth of flavor. This is a great healthy soup to have on rotation when you want the flavors of fall with added protein.
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Equipment
- 1 Large dutch oven or large soup pot
- 1 Immersion blender or you can use a blender
- 1 Strainer or a slotted spoon to remove shells from the shrimp broth
Ingredients
- 1 Butternut squash (2.5-3 lbs)
- ¼ cup Olive oil
- Salt
- Pepper
- 1 pound Shrimp with shells and heads
- 1 teaspoon Black peppercorn
- 1 Bay leaf
- 1 Tomato (chopped)
- 1 Onion
- 2 Carrots
- 2 Celery stalks
- 2 sprigs of thyme leaves
- 1 Garlic clove
- ¼ teaspoon Baking soda
- ¾ cup Heavy cream
- 1 tablespoon Chives (chopped)
- Microgreens for garnish
- 1 Lemon (Zest and juice)
Instructions
- Preheat the oven to 425°F (218°C).
- Place the butternut squash cubes on a baking sheet and coat in olive oil, season with salt and pepper. Bake in the oven for 30 minutes.
- While the butternut is cooking, prepare the shrimp by removing the shells and tails. Devein the shrimp and then cut into ½ inch pieces.Add shrimp pieces in a bowl and marinade with lemon zest salt, baking soda, and grated garlic.
- Make the shrimp stock by adding tablespoon of olive oil in a pot on medium-high heat, add the shells and cook until they turn pink, around 2-4 minutes. Then add the tomatoes, bay leaf, 1 teaspoon of salt, peppercorns and 4 cups of water. Bring to a boil then simmer for 5 minutes. Strain the stock into a large bowl.
- In that same pot, heat 2 tablespoons of olive oil, add your onion, celery and carrot, season with salt and pepper and saute for 7-10 minutes. Add the roasted butternut squash and the stock to the pot. Bring to a boil then simmer until all vegetables are soft. About 15-20 minutes.
- Using an immersion blender, blend until smooth. Season to taste.
- Add the shrimp mixture, heavy cream and lemon juice. Simmer on medium heat for 6-8 minutes.
- To plate: serve in bowls with a small pour of cream for presentation, chives and microgreens.
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Nutrition
Calories: 259kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 76mg | Potassium: 626mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17326IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 1mg
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