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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butternut Squash and Shrimp Bisque Recipe

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This recipe for Butternut Squash and Shrimp Bisque is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1 cup diced onion
1/2 cup all-purpose flour
5 1/2 cups chicken stock
5 cups diced and peeled butternut squash
1 cup cooking sherry
3 bay leaves
1 cup whipping cream (or less to taste)
1 pound shrimp

Gruyere Toasts:
16 slices (1/2 inch thick) baguette
2 oz. Gruyere cheese, finely shredded
Directions:
Directions:
Melt butter in heavy, large saucepan over medium-low heat. Add onion and cook until transparent, stirring occasionally, about 10 minutes. Add flour and stir and cook 3 minutes. Add stock and bring to a boil, stirring constantly. Add squash, wine, and bay leaves, and simmer until squash is very tender, about 15 minutes.

Remove bay leaves. Puree in blender or use hand blender. Season with salt and pepper. Blend in cream (Can be prepared 1 day ahead. Cool completely, cover, refrigerate. Reheat before continuing).

Add shrimp just before serving and simmer until shrimp turn pink. Ladle into bowls. Top with Gruyere Toasts and serve immediately.

Gruyere Toasts:
Place baguette slices on baking sheet. Broil 2-3 minutes or until golden brown. Take toasts out of oven, turn over and sprinkle with Gruyere. Broil 2-3 minutes until cheese is bubbly and melted. Top each bowl of soup with one slice, floating.
Personal Notes:
Personal Notes:
I made this recipe for a progressive dinner party, December 2010. It was served in miniature serving bowls purchased from Bed, Bath & Beyond. The shrimp were diced and put at the bottom of each bowl; the soup was ladled over the shrimp. I did not use the Gruyere toasts.I offered my guests soup spoons for easier consumption.

 

 

 

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