BUTTERNUT SQUASH BISQUE WITH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
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 SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
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
SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.
Nutrition Facts :
BUTTERNUT BISQUE
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
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
SHRIMP BISQUE
Steps:
- In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
- Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
- Repeat with remaining mixture. Sprinkle on Parmesan cheese.
- Optional garnishes: herbs and additional shrimp.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g
BUTTERNUT BISQUE
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
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.
BUTTERNUT-SQUASH BISQUE
Provided by Sam Sifton
Categories soups and stews, appetizer
Time 1h10m
Yield Serves 4
Number Of Ingredients 19
Steps:
- In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
- Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
- Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
- Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTERNUT SHRIMP BISQUE
Steps:
- NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain. Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes. Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.
BUTTERNUT SQUASH BISQUE WITH VERMONT MAPLE SYRUP
Provided by Food Network
Number Of Ingredients 6
Steps:
- Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.
BUTTERNUT BISQUE WITH SPINACH AND SHRIMP
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
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
CURRIED BUTTERNUT-SHRIMP BISQUE
I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal.
Provided by southern chef in lo
Categories Onions
Time 40m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Peel shrimp, and devein, if desired. Set aside.
- Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
- Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
- Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
- Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 8.9, Cholesterol 110, Sodium 818.8, Carbohydrate 21.4, Fiber 3.5, Sugar 4.5, Protein 12.2
ROSEMARY BUTTERNUT BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
- Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1107 milligrams, Sugar 11 grams
More about "butternut shrimp bisque recipes"
SHRIMP BISQUE RECIPE WITH BUTTERNUT SQUASH - HOW TO …
From food52.com
Reviews 3Servings 4-6Cuisine AmericanCategory Appetizer
BRIGTSEN'S BUTTERNUT SHRIMP BISQUE RECIPE - LOS …
From latimes.com
SQUASH AND SHRIMP BISQUE | RICARDO
From ricardocuisine.com
SHRIMP BISQUE RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SHRIMP BISQUE | LOVE YOUR TASTE BUDS
From loveyourtastebuds.net
Cuisine FrenchCategory Appetizer, Lunch, SoupServings 4Calories 202 per serving
- Heat ghee in a large saute pan on medium-high. Add onions and bay leaf constantly stirring, 3-4 minutes, until onions are soft and clear
- Reduce heat to medium and add butternut squash. Cover and stir occasionally. Cook 6-8 minutes until squash begins to soften.
- Reduce heat to low and add the shrimp and seasonings. Stirring occasionally until the shrimp is pink and just starting to curl.
BUTTERNUT APPLE BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRIE'S BUTTERNUT SQUASH BISQUE RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH & CRAB BISQUE | GIMME SOME OVEN
From gimmesomeoven.com
BUTTERNUT SQUASH BISQUE [LOW CARB] RECIPE - WANDERSPICE
From wanderspice.com
BUTTERNUT SQUASH AND SHRIMP BISQUE - RECIPE - COOKS.COM
From cooks.com
BUTTERNUT LOBSTER BISQUE - SAVORY SIMPLE
From savorysimple.net
BUTTERNUT SHRIMP BISQUE | GROWAROW
From growarow.org
BRIGTSEN'S BUTTERNUT SHRIMP BISQUE RECIPE - COOKING INDEX
From cookingindex.com
BUTTERNUT SQUASH, COCONUT, AND SHRIMP BISQUE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
BUTTERNUT SQUASH AND SHRIMP BISQUE - NEW ORLEANS MENU
From nomenu.com
BUTTERNUT SQUASH BISQUE - THE ANTHONY KITCHEN
From theanthonykitchen.com
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
BUTTERNUT SHRIMP BISQUE | ROBERT ST. JOHN
From robertstjohn.com
BUTTERNUT SHRIMP BISQUE | LOVE YOUR TASTE BUDS | RECIPE | SHRIMP …
From pinterest.com
BUTTERNUT & SHRIMP CURRY BISQUE - GLUTEN FREE CLUB
From glutenfreeclub.com
RECIPE: BUTTERNUT SHRIMP BISQUE - PINTEREST.COM
From pinterest.com
BUTTERNUT SQUASH BISQUE - DAMN DELICIOUS
From damndelicious.net
BUTTERNUT SHRIMP BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP BISQUE RECIPE WITH BUTTERNUT SQUASH - FOOD NEWS
From foodnewsnews.com
CURRIED BUTTERNUT-SHRIMP BISQUE - GLUTEN FREE RECIPES
From fooddiez.com
BUTTERNUT SQUASH BISQUE WITH SHRIMP – RECIPES NETWORK
From recipenet.org
BEST BUTTERNUT BISQUE RECIPE | PBS FOOD
From pbs.org
BUTTERNUT BISQUE WITH SPINACH AND SHRIMP RECIPE ~ MENUIVA.COM
From menuiva.com
SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
BUTTERNUT SQUASH & SHRIMP BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT BISQUE WITH SPINACH AND SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SHRIMP BISQUE - MENU - BRIGTSEN'S RESTAURANT - NEW …
From yelp.ca
MY FAVORITE COMFORT FOOD: BRIGTSEN'S BUTTERNUT SHRIMP BISQUE
From myfavoritecomfortfood.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love