Curried Butternut Shrimp Bisque Recipes

BUTTERNUT SQUASH BISQUE WITH SHRIMP

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.

GINGER BUTTERNUT SQUASH BISQUE

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.

CURRIED BUTTERNUT-SHRIMP BISQUE

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.

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash onto a baking sheet cut-side down.
• Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
• Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
• Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
• Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

BUTTERNUT SQUASH BISQUE

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.

CURRIED BUTTERNUT SQUASH BISQUE

Steps:

• Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
• Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
• Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

BUTTERNUT BISQUE

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.

BUTTERNUT BISQUE WITH SPINACH AND SHRIMP

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.