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 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
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.
SAUTEED SHRIMP WITH SPINACH
Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.
Provided by adrian
Categories Main Dish Recipes Stir-Fry Shrimp
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
- Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g
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 AND BUTTERNUT SQUASH IN COCONUT MILK BROTH
This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.
Provided by Kim127
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
- Stir in squash and bell peppers.
- Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until squash is tender.
- Stir in shrimp.
- Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
- Serve!
Nutrition Facts : Calories 246.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1265.9, Carbohydrate 37.9, Fiber 2.7, Sugar 5.5, Protein 19.8
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
GINGER BUTTERNUT SQUASH BISQUE
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
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 SHRIMP BISQUE
Steps:
- Make shrimp stock (See Note)
- 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.
- Add the shrimp stock and cook for 6-8 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
- Allow soup to cool for a few minutes. Remove the bay leaf and transfer to a food processor, immersion blender or a blender. Blend (carefully) till smooth. Return soup to the saute pan, add the coconut milk. Bring to a boil then reduce heat to simmer for 2-3 minutes.
- Serve immediately or store up to 3 days.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving
BUTTERNUT-CIDER BISQUE
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.
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BUTTERNUT SQUASH PASTA WITH SHRIMP - GIADZY
From giadzy.com
4/5 (2)Author Giada De LaurentiisServings 6Total Time 45 mins
- Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
- In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
BRIGTSEN'S BUTTERNUT SHRIMP BISQUE RECIPE - LOS ANGELES …
From latimes.com
Servings 6-8Estimated Reading Time 6 minsCategory SOUPS, APPETIZERS, FISH & SHELLFISHTotal Time 1 hr
- Shell the shrimp. Place the heads and shells in a medium pot and cover with cold water. Bring to a boil, reduce the heat and simmer 15 minutes. Strain the broth and reserve.
- Heat a 4-quart saucepan over medium-high heat. Add 3 tablespoons butter, the onions and bay leaf. Cook, stirring constantly, until the onions start to brown, about 5 to 6 minutes.
- Reduce the heat to medium and add the squash. Cook, stirring occasionally, until the squash begins to soften and turn brown, 7 to 8 minutes.
- Reduce the heat to low and add 1 tablespoon butter and the peeled shrimp. Cook, stirring occasionally, until the shrimps turn pink, 3 to 4 minutes.
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BUTTERNUT SQUASH BISQUE - THE ANTHONY KITCHEN
From theanthonykitchen.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory SoupCalories 315 per serving
- Preheat the oven to 425° and have ready a rimmed baking sheet lined with nonstick aluminum foil.
- 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.
- 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.
- 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.
CURRIED BUTTERNUT-SHRIMP BISQUE RECIPE | MYRECIPES
From myrecipes.com
Servings 9.5Total Time 55 mins
- 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.
VEGAN BUTTERNUT SQUASH CURRY WITH SPINACH | HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (77)Total Time 45 minsCategory Gluten FreeCalories 507 per serving
- Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
- Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
- Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.
- Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
RECIPE: BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP ...
From wholefoodsmarket.com
Servings 4-6Calories 250 per servingTotal Time 35 mins
- Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.
- Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.
- Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.
THAI BUTTERNUT SQUASH SOUP WITH SHRIMP - CREATIVE CULINARY
From creative-culinary.com
Reviews 8Estimated Reading Time 6 minsCategory Soups And StewsTotal Time 1 hr 35 mins
- Rub the cut edge of the squash with olive oil and bake, cut side up, for approximately one hour. The squash is done when a fork can easily slide through the flesh. Remove from the oven and cool while preparing the rest of the soup.
- Put the red chiles into a small bowl and cover with Swanson Organic Free-Range Chicken Broth. Heat gently in the microwave until just warm, about 1 minute on medium heat. Let sit for 15 minutes to soften the chiles and then remove the stem and seeds. Chop the chiles and return them to the broth mixture and set aside.
- Heat the remaining olive oil in a large soup pot over medium-high heat. Add the onion, garlic and ginger and saute, stirring frequently, until the onion is translucent, about 5 minutes. Stir in red chile/broth mixture, brown sugar, curry powder, and sea salt and cook 1 minute longer.
BUTTERNUT SQUASH & CRAB BISQUE - GIMME SOME OVEN
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5/5 (2)Estimated Reading Time 2 minsServings 6Total Time 45 mins
- Prepare roasted garlic while you prepare the veggies. (For instructions on how to peel/seed/cut butternut squash, see here.)
- In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and saute 5 minutes.
- Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
- Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired.
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