Curried Butternut Shrimp Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 Lbs. peeled and deveined med. size shrimp*
2Tbsp. olive Oil + 1 Tbsp. butter
2 yellow onions chopped loosely
1 3-lb. butternut squash
3 cans chicken broth (I sub veggie broth successfully)
4 tsp. curry powder
1 tsp. dry thyme or (3 tsp. fresh if available)
1 cup half and half
1/4 tsp. ground cayenne (1/4 is most...start at 1/8 tsp. for less hotness)
salt and pepper to taste
Garnish with spoon of greek yogurt and sprinkle of paprika when serving if desired.
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Directions: |
Directions:Preheat oven to 350 degrees. Split squash in halves, scoop out seeds and place cut side down on cookie sheet for 45 mins. to 1 hr. Scoop out squash discarding skin and set aside. Melt butter with olive oil in soup pan over med. high heat; add onion and saute until tender, add curry powder and thyme and 1 can broth. Add cooked squash and mix. Add shrimp and cook for 5 mins This mixture will be placed in food processor (or blender in stages; I use immersion blender right in the soup pot) to puree. Process mixture until smooth stopping to scrape down sides. Return mixture to saucepan; add rest of broth. Stir and bring up to simmer. Stir in half and half, salt and cayenne, reduce heat to low and simmer 5 minutes & serve. Garnish if desired. |
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Personal
Notes: |
Personal
Notes: If you do not have an immersion blender be very careful to let mixture cool enough to transfer back and forth to blender/processor and back to pot so as not to burn yourself.
*withhold approx. 1/4 lb. shrimp to cut in pieces and place in bowls before pouring soup in serving bowl.
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