Butternut Squash Bisque With Shrimp Recipes

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BUTTERNUT SQUASH BISQUE WITH VERMONT MAPLE SYRUP



Butternut Squash Bisque with Vermont Maple Syrup image

Provided by Food Network

Number Of Ingredients 6

2 pounds butternut squash, peeled and coarsely chopped
8 ounces unsalted butter
1 cup heavy cream
1/2 cup Vermont Maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

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-SQUASH BISQUE



Butternut-Squash Bisque image

Provided by Sam Sifton

Categories     soups and stews, appetizer

Time 1h10m

Yield Serves 4

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium-size butternut squash, peeled and chopped into 1/2-inch cubes
1/2 cup thinly sliced fennel
1 teaspoon thinly sliced ginger
2 cloves garlic, peeled and smashed
1/4 cup all-purpose flour
4 slices double-smoked bacon, or best available
1/4 cup dry vermouth
2 tablespoons cognac
2/3 cup tomato juice
6 cups lobster stock, shrimp stock, clam stock or fish stock
1 pod star anise
6 pods green cardamom
1/2 cup tarragon leaves
1 tablespoon crème fraîche
1 tablespoon kosher salt
2 teaspoons lime juice
1/8 tablespoon cayenne pepper, or to taste
1/4 cup roasted pumpkinseeds

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 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     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

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 SQUASH BISQUE



Butternut Squash Bisque image

Make and share this Butternut Squash Bisque recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

Steps:

  • In 3 qt saucepan, cover squash with water and cook until tender.
  • Place in blender and puree.
  • In the saucepan, melt butter, add onion and garlic.
  • Cook until tender.
  • Add pureed squash, broth, and spices.
  • Heat to boiling; reduce heat and simmer 5 minutes.
  • Add milk, heat through, stirring.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

Categories     Soup/Stew     Milk/Cream     Garlic     Appetizer     Roast     Thanksgiving     Dinner     Butternut Squash     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 10

2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

Steps:

  • Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
  • Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  • Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  • Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
  • Sprinkle with remaining 1 tablespoon sage.

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

Provided by Florence Fabricant

Categories     dinner, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 large butternut squash, peeled, seeded and diced
1 large shallot, peeled and diced
1 large onion, peeled and diced
1/2 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon minced garlic
1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
4 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons flour
1/2 cup half-and-half
Salt and freshly ground black pepper to taste

Steps:

  • Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
  • Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
  • Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 796 milligrams, Sugar 8 grams, TransFat 0 grams

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

GINGER BUTTERNUT SQUASH BISQUE



Ginger Butternut Squash Bisque image

This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
Salt and pepper to taste
1 tablespoon olive oil

Steps:

  • In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside. , In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). , Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.

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

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From crecipe.com


BUTTERNUT SQUASH BISQUE - THE ANTHONY KITCHEN
2016-11-10 The shrimp and butternut squash get along gorgeously, while the peppers add just the right amount of spice. It begins with a rich broth consisting of dried ancho chiles, aromatic veggies and shrimp shells to create a one-of-a-kind indulgence of flavors.
From theanthonykitchen.com


CURRIED BUTTERNUT SHRIMP BISQUE RECIPE
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 assistance jump- starting creativity in your k . Bookmark. 45 min; 4 Yield; 98% Shrimp fajitas This shrimp fajitas recipe makes you …
From crecipe.com


BUTTERNUT SQUASH BISQUE - DAMN DELICIOUS
2013-10-06 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
From damndelicious.net


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