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.
SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
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 :
CURRIED BUTTERNUT SQUASH AND APPLE BISQUE
This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g
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.
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
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
CURRIED BUTTERNUT SQUASH BISQUE
Make and share this Curried Butternut Squash Bisque recipe from Food.com.
Provided by rickoholic83
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and remove seeds. Arrange cut side down in a 9 x 13 baking dish.
- Bake for 30 minutes. Turn over and bake, covered, for 20-25 minutes.
- When cooled, scoop the pulp into a medium bowl and mash slightly. Set aside.
- In a large saucepan, saute onion in oil for 3-4 minutes.
- Add garlic and ginger and saute for 2 minutes.
- Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
- Cook over medium heat until heated through.
- To serve, spoon over rice and sprinkle with cilantro and cashews.
Nutrition Facts : Calories 677.1, Fat 15.7, SaturatedFat 3.3, Cholesterol 52.5, Sodium 750.3, Carbohydrate 105.7, Fiber 8.9, Sugar 7.8, Protein 31.1
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.
CURRIED BUTTERNUT SQUASH BISQUE
Make and share this Curried Butternut Squash Bisque recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
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 and 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, saute 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.
Nutrition Facts : Calories 310.2, Fat 12.7, SaturatedFat 6.8, Cholesterol 29, Sodium 103.1, Carbohydrate 49.5, Fiber 7.2, Sugar 15.7, Protein 6.8
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