Butternut Bisque With Spinach And Shrimp Recipes

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BUTTERNUT SQUASH BISQUE WITH SHRIMP



Butternut Squash Bisque with Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

5 cups chopped peeled butternut squash (about 1 small squash)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 leek (white and light green parts only), thinly sliced and rinsed
2 carrots, chopped
3 cloves garlic, sliced
2 sprigs marjoram
1 bay leaf
2 cups low-sodium chicken broth
Cayenne pepper, to taste
1/2 pound medium shrimp, peeled and deveined
2 tablespoons sliced almonds
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
  • Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
  • Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
  • Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.

BUTTERNUT BISQUE WITH SPINACH AND SHRIMP



Butternut Bisque With Spinach and Shrimp image

This creamy soup is easy to put together, and tastes so rich and amazing, you'll think you are at a five star restaurant. This recipe is safe for those on a gluten-free diet, and can be AIP, and low FODMAP friendly (see note below).

Provided by Spoonless Kitchen

Categories     Lactose Free

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 23

1 medium butternut squash
1 teaspoon garlic-infused olive oil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon parsley
1/8 teaspoon chives
1/8 teaspoon tarragon
1 lb raw shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic-infused olive oil
1 large carrot, diced
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon tarragon
1/4 cup sherry wine
3 cups chicken broth
1 (14 ounce) can coconut milk
1 tablespoon brown sugar
1 teaspoon salt
2 -3 cups Baby Spinach
4 green onion tops (chopped)

Steps:

  • Preheat oven to 400 degrees F. Peal, de-seed, and dice the butternut squash. In a large bowl (or the soup pot you intend to use later) toss the butternut cubes with the next 7 ingredients (through tarragon). Spread evenly on a baking sheet and bake for around 30 minutes or until cubes are tender but not toasted on the edges.
  • While the squash is baking, peal and devein your shrimp. Pat dry, and toss with salt, cayenne, and garlic-infused oil. (You can add a little Italian seasoning here if you like but it is not necessary.) Set aside.
  • When the squash is nearly done cooking, dice the carrots, and then begin to gently saute them in a large soup pot with some olive oil. Add the sage, basil, and tarragon. Do not burn the herbs. Add the now done squash and stir to combine. The squash should begin to break down.
  • Pour in the sherry to deglaze the bottom of the pan. Then add the broth and coconut milk. Stir to combine. Add the brown sugar and salt to taste, then simmer for about 10 minutes to meld the flavors.
  • While your soup is simmering, place your shrimp on the now empty sheet pan, and roast the shrimp for about 5 or 10 minutes, or until they turn pink. Do not over-cook the shrimp.
  • When the shrimp is done, Toss in the spinach and green onion at the last minute, and stir to wilt. (Don't add the shrimp to the pot. Add them to each person's bowl. That way leftovers can be heated up without overcooking the shrimp. You can heat the shrimp separately.).
  • NOTE: For AIP, leave off the pepper or substitute a little horseradish on the shrimp. For FODMAP, be aware that butternut is a warning food, and should be eaten sparingly. 1/4 cup of butternut is safe to eat, but as it is "thinned out" with broth and coconut milk in this recipe, you should be safe to eat a cup of soup without difficulty. I have not done the math, so you will have to judge for yourself.

Nutrition Facts : Calories 260.4, Fat 14.7, SaturatedFat 10, Cholesterol 71.6, Sodium 1063, Carbohydrate 22, Fiber 3.3, Sugar 5.6, Protein 12.4

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Provided by PHONELADY55

Categories     Cream Soups

Time 1h

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

Steps:

  • Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  • Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  • In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g

BUTTERNUT BISQUE



Butternut Bisque image

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving

Steps:

  • In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  • Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
  • Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

Nutrition Facts : Calories 117 g, Fat 5 g, Fiber 2 g, Protein 3 g

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

CHEF JOHN'S BUTTERNUT BISQUE



Chef John's Butternut Bisque image

For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Steps:

  • Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  • Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  • Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  • Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g

BUTTERNUT BISQUE



Butternut Bisque image

This is one of my favorite fall time soups since Butternut squash is a plenty! I learned this a while back from my grandmother, and it has always been a hit for squash newcomers. Or even those that despise it! As far as the ingredients, the rosemary and the chicken broth (you can use vegetable) are to taste. The amount of chicken broth that you use depends on how thick or thin you would like it to be. Enjoy the wonderful fall taste! As well, the servings are based upon hearty servings. This amount makes about 2 1/2 - 3 quarts of soup.

Provided by Sunday

Categories     Winter

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 white onion
1/4 cup olive oil
5 tablespoons fresh rosemary
64 ounces chicken broth
5 lbs butternut squash
1/8 cup olive oil (enough to brush or drizzle on the squash while it bakes)
2 sprigs fresh rosemary (ONLY to be with squash while baking)

Steps:

  • ***BASE***.
  • Heat up oil in a stock pot.
  • While waiting for the oil to heat, mince the onion and bunch of rosemary.
  • Once oil is heated put rosemary and onion in the stock pot.
  • Turn heat to low.
  • Take chicken broth and put in a separate pot. Put on low (even if using bullion to make broth).
  • ***SQUASH***.
  • Preheat oven to 375 degrees.
  • Peel squash and chop off long end.
  • Take long end and cut in half, then the halves in thirds to make even for baking.
  • Cut bottom of squash in half in order to scoop out seeds.
  • Scoop out seed and make sure to scoop all strings out.
  • Cut bottom squash halves into thirds as done with longer squash parts.
  • Place squash in baking dish (may need 2 dishes).
  • Brush all squash with olive oil (or if you do not have a brush just drizzle and mix).
  • Place the sprigs of rosemary in with the squash.
  • Put squash into the oven and leave for approximately 70 - 90 minute Be sure to check squash at 60 minute and stick a fork in the larger pieces. If the fork goes through, it is done. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less.
  • When squash is done remove the rosemary sprigs and put aside.
  • ***BISQUE***.
  • Once squash is done, place it in the stock pot along with the base.
  • Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Let simmer for about 30 minute.
  • Take a soup ladle and place the contents of the stock pot in your blender. Setting the blended parts into a separate container to cool. Be sure to blend well.
  • **At this point taste to see if more rosemary is desired. If so, place the rosemary straight into the blender with the soup.**.
  • **Also, this is when you should add more chicken broth to achieve your desired thickness. In order to not make it too thin, only add broth with sections of the bisque at a time, otherwise it could really turn out too thin.**.
  • Once you are sure that all of the soup/bisque is well blended you can either place it back into the stock pot to heat for serving, or leave it in the containers enough to cool and then place in the fridge. Note: this taste really good the next day as well as at the time it is finished!
  • Heat, serve and enjoy!

Nutrition Facts : Calories 208.1, Fat 9.5, SaturatedFat 1.5, Sodium 620.2, Carbohydrate 28.1, Fiber 4.8, Sugar 5.8, Protein 6.2

EASY SPINACH BISQUE



Easy Spinach Bisque image

Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5-6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons butter
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process cheese (Velveeta)
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.

Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTERNUT BISQUE



Butternut Bisque image

A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 medium carrots, sliced
2 celery ribs with leaves, chopped
2 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and minced
1/4 cup butter
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon ground ginger
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.

Nutrition Facts : Calories 191 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 439mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.

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SHRIMP BISQUE RECIPE WITH BUTTERNUT SQUASH - FOOD NEWS
Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add shrimp, ¼ tsp salt and a pinch of pepper to hot pan and cook undisturbed until seared on one side, 2–3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1–2 minutes. Transfer to a plate. Reserve pot; no need to wipe clean. 3 Cook The Squash
From foodnewsnews.com


BIG Y - BUTTERNUT BISQUE WITH SAUSAGE AND SPINACH
3. In a large Dutch oven or soup pot warmed on medium-high heat, MELT 3 tablespoons butter or HEAT olive oil. SAUTÉ onion and garlic until almost translucent. 4. SPRINKLE with cayenne pepper,salt and 1 teaspoon sage. SAUTÉ about 5 minutes. 5. ADD squash, sweet potato, broth, water and coconut milk. Bring to a boil.
From bigy.com


BUTTERNUT SQUASH BISQUE WITH SHRIMP | RECIPE | FOOD NETWORK …
Oct 8, 2017 - Get Butternut Squash Bisque with Shrimp Recipe from Food Network. Oct 8, 2017 - Get Butternut Squash Bisque with Shrimp Recipe from Food Network. Oct 8, 2017 - Get Butternut Squash Bisque with Shrimp Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


10 BEST BUTTERNUT SQUASH SHRIMP RECIPES | YUMMLY
2022-04-28 Butternut Squash Tostadas with Pickled Chilis and Avocado Crema Joel Gamoran. red Fresno chilis, salt, smoked paprika, avocados, red onion and 18 more. Guided.
From yummly.com


BUTTERNUT BISQUE - GLUTEN FREE RECIPES - FOODDIEZ.COM
Butternut Bisque is a gluten free, dairy free, and primal soup. One serving contains 139 calories, 3g of protein, and 3g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have olive oil, chicken broth, onion, and a few other ingredients on hand, you can make it. From preparation to ...
From fooddiez.com


BUTTERNUT SQUASH, COCONUT, AND SHRIMP BISQUE - TASTE OF THE SOUTH
2021-09-28 Let cool. In a large Dutch oven, combine broth, curry powder, red pepper (if using), ginger paste, remaining ¼ teaspoon salt, and remaining ½ teaspoon black pepper. Add squash mixture; bring to a boil over medium-high heat. Reduce heat to medium; simmer for 10 minutes. Add coconut milk and lime juice, stirring to combine.
From tasteofthesouthmagazine.com


SHRIMP BISQUE | VERY BEST BAKING - CARNATION®
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Step 2. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper.
From verybestbaking.com


CURRIED BUTTERNUT SHRIMP BISQUE RECIPE
Crecipe.com deliver fine selection of quality Curried butternut shrimp bisque recipes equipped with ratings, reviews and mixing tips. Get one of our Curried butternut shrimp bisque recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Curried Lentil and Pumpkin Soup Do you have a recipe box that require a little spice, or require a little …
From crecipe.com


EASY SHRIMP BISQUE - 2 SISTERS RECIPES BY ANNA AND LIZ
1. In a medium-size saucepan, melt 3 tablespoons of butter over moderate heat. Add salt and flour, and a dash of cayenne pepper and whisk until well blended. 2. Pour and whisk in the half and half and the remaining 1/2 cup chicken broth, continue to simmer on low heat, stirring until it …
From 2sistersrecipes.com


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