• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Recipe Index
  • Dinner Ideas
  • Dessert
  • Entertaining
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact
  • Stay in touch...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home · Recipes · Soups and Stews · Butternut Squash Bisque

    November 10, 2016

    Butternut Squash Bisque

    Jump to Recipe Print Recipe

    A rich and creamy Butternut Squash Bisque equipped with a little kick of spice thanks to dried chili peppers, topped off with savory poached shrimp.

    A bowl of butternut squash soup with one single shrimp centered in the bowl. To the right side of the bowl lying flat is a silver spoon.

    I served this decadent and rich soup as a prelude to Thanksgiving dinner this year and boy-oh-boy did the house go wild. 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. Roasted butternut squash soon becomes the star of this dish as it is emulsified with the broth, then complemented by perfectly poached wild-caught shrimp. 

    A tip for picking butternut squash: Butternut squash can be fairly intimidating because of its size and tough exterior, but what lies inside is worth overcoming any hesitations you may have. When choosing your squash, look for one that is blemish free and also feels heavy for its size. 

    0 from 0 votes
    Print
    Roasted Butternut Squash and Shrimp Bisque
    Prep Time
    25 mins
    Cook Time
    1 hr
    Total Time
    1 hr 25 mins
     

    A savory, decadent, and semi-spicy bisque featuring roasted butternut squash and shrimp.

    Course: Soup
    Cuisine: American
    Keyword: Butternut Squash and Shrimp Bisque
    Servings: 6 Servings
    Calories: 315 kcal
    Author: Kelly Anthony
    Ingredients
    • 1 Butternut Squash
    • 2 tablespoon  Canola Oil
    • 1 pound shrimp 1(0/15 Wild-Caught Shrimp, peeled, deveined and chopped into bite-sized pieces, shells reserved)
    • 3 Carrots stems removed and chopped into 1” pieces
    • 2 Stalks of Celery chopped into 1” pieces
    • 1 White Onion roughly chopped
    • 6 Dried Ancho Chiles
    • 6 Cilantro Stems
    • 2 Cloves Garlic
    • 1 Bay Leaf
    • 2 teaspoons  Whole Black Peppercorns
    • 2 teaspoons  Kosher Salt
    • 6 cups Water
    • ¾ cups Heavy Cream
    • 1 tablespoon  of Adobo Sauce
    • ½ teaspoon  of Kosher Salt
    • ¼ teaspoon  of Black Pepper
    • Pinch of Cayenne
    Instructions
    1. Preheat the oven to 425° and have ready a rimmed baking sheet lined with nonstick aluminum foil.
    2. To prepare the butternut squash, cut off the ends and stand up on it’s bottom side. Carefully, cut down the center of the squash using a large chefs knife. If you are struggling to cut into the squash, using a wooden spoon and holding the knife firmly atop where the cut is to take place, begin tapping the spoon along the knife until the cut has been made. Continue to do so until you are able to cut through the squash without the assistance of the spoon. 
    3. Once the squash is split, scrape out the seeds and coat both the inside and outside of the squash with the oil. Place squash flesh-side down on the baking sheet and roast for 50 minutes or until tender when poked with a paring knife. Set aside until cool enough to handle.

    4. While the squash is cooking, add the shrimp shells to a Dutch oven or large pot and refrigerate the shrimp until ready to use. Also to the pot add carrots, celery, onion, chiles, cilantro, garlic, bay leaf, peppercorns, salt, and water.

    5. Place over medium-high heat and bring to a boil. Reduce the heat to medium-low and allow to simmer for 30 minutes, stirring occasionally. Have ready a fine-mesh sieve or a strainer firmly situated over a large, heatproof bowl. Pour the stock over the strainer and discard of its contents, saving only the strained liquid in the bowl.

    6. Scoop out the flesh of the squash and place directly into the Dutch oven, a spoonful at a time. Pour the strained broth over the squash and return to the stovetop over medium-high heat. Allow to come to a simmer and reduce heat to medium-low. Cover and simmer for 10 minutes. Remove the lid and using an immersion blender, puree the soup until velvety smooth. 

    7. Alternatively, ladle the soup into a food processor or blender, a couple of cups at a time, and pulse. Take care not to let the steam build up in either machine. This can be accomplished by removing the tube feed from either device and covering instead with a dishtowel while pulsing. Place the puree into a large mixing bowl until all of the soup has been processed.

    8. Return soup to the Dutch oven and add the reserved shrimp, heavy cream, adobo sauce, salt, pepper, and cayenne. Allow to simmer another 10 minutes or so, or just until the shrimp are cooked through. Serve and enjoy.

    Recipe Notes

    *Do not reheat this soup in the microwave, as it will overcook the shrimp. If you would like to reheat it, simply add the desired amount to a saucepan and heat over medium-low heat until warmed through to your liking.

    Nutrition Facts
    Roasted Butternut Squash and Shrimp Bisque
    Amount Per Serving
    Calories 315 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 8g50%
    Cholesterol 231mg77%
    Sodium 1869mg81%
    Potassium 723mg21%
    Carbohydrates 23g8%
    Fiber 5g21%
    Sugar 6g7%
    Protein 18g36%
    Vitamin A 19156IU383%
    Vitamin C 34mg41%
    Calcium 228mg23%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Would pair well with:

    Dry White Wine, such Sauvignon Blanc or Pinot Grigio

    Homemade Garlic Bread, Twice-Baked Potatoes, Creamy Parmesan Caesar Salad, Whole Roasted Chicken, Roasted Turkey, Rolled Pork Loin, Spanish Stuffed Peppers

     

    « Easy Broccoli Cheese Soup
    Peppermint Brownies »
    • Share
    • Tweet
    • Yummly

    Looking for more recipes?

    Be sure to check out the recipe index where you can browse recipes by meal type and category!

    Check Out the Recipe Index

    Primary Sidebar

    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

    Trending recipes

    • Green Enchiladas
    • Green Enchilada Sauce
    • How To Roll Enchiladas
    • Salmon With Dill Sauce
    • Blueberry Cocktail Recipe
    • Banana Pudding Cheesecake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up for weekly recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Contact

    • Work with me
    • Contact