Savor the warmth of this creamy Shrimp and Squash Bisque, where sweet squash and tender shrimp come together in a smooth, comforting soup.
Most of the time, I question whether my mind is ever fully present when I go to the market to restock my fridge. Somehow, there’s always that one ingredient I buy a little too much of, more than I realistically know how to use without worrying about waste. Last time, it was squash.
So this recipe is another quiet attempt to make sense of that habit, turning the excess into something comforting and worth slowing down for.
A Quick History of Bisque
Bisque is a classic French soup that is usually made with shellfish such as lobster, crab, or shrimp. The word “bisque” may come from “biscuit” or from the Bay of Biscay, though the exact origin is not certain. Traditionally, the shells were simmered for hours to create a deeply flavorful stock, which was then thickened with cream or a roux.
Over time, cooks began experimenting with vegetables, which led to modern variations like pumpkin, squash, or tomato bisques. Even with these changes, the essence of a bisque remains the same: a rich, creamy soup built from layers of carefully extracted flavor, often from shells, bones, or roasted vegetables.
How This Shrimp and Squash Bisque Came Together
Whenever I have extra ingredients in the kitchen, I try to think of ways to make them last longer in the fridge. The same goes for bits from my produce or proteins, like vegetable scraps, shrimp shells, or leftover chicken bones. Instead of throwing them away, I save these “kitchen treasures” to make stocks, broths, or flavor bases. Pairing my extra squash with some shrimp shells I’d been reserving felt like the perfect way to create something cozy and delicious. It feels good knowing that nothing goes to waste and that these scraps can become the heart of a creamy, comforting Shrimp and Squash Bisque.
Why You’ll Love This Shrimp and Squash Bisque
- Make use of what you have. Extra squash, shrimp shells, or vegetable scraps can become something delicious.
- Simple, straightforward cooking. No complicated techniques or hard-to-find ingredients.
- Comforting and satisfying. Creamy and smooth without being heavy.
- Flexible. Can be served as a starter, a light meal, or stored for later.
The Flavors Behind This Bisque
Shrimp and Shrimp Shells
The shrimp gives the bisque tender bites while the shells provide most of the flavor. Simmering the shells makes a simple, flavorful stock that forms the base of the soup and makes use of what you already have.
Squash Purée
I usually make my own squash purée because it is fresher. Store-bought purée works if you need it, but I enjoy the process of steaming the squash and blending it myself.
Onion
Onion is a foundational aromatic in soups and stocks. I used yellow onion for this recipe, but red onions work too.
Unsalted Butter
Butter adds richness and helps carry flavor. Using unsalted allows you to adjust the seasoning to taste.
Olive Oil
Olive oil is used for sautéing the onions and aromatics. It adds subtle flavor and keeps the bisque light rather than heavy.
Nutmeg
A pinch of nutmeg warms the bisque and complements the squash. If you don’t have nutmeg, cinnamon works, but I personally prefer nutmeg. It is subtle and fits this soup perfectly.
Cream
Heavy cream is traditional, but all-purpose cream works well too.
How to Make Shrimp and Squash Bisque
Now that you know the flavors that make this bisque special, here’s the full recipe so you can bring it to life in your own kitchen. You can also print it out for easy reference while cooking.
Shrimp and Squash Bisque
Equipment
- Medium to large pot
- Skillet or sauté pan
- Blender or immersion blender
- Fine mesh strainer (optional)
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 200g shrimp peeled and deveined
- shrimp shells from 200g shrimp
- 2 cups squash purée about 1 small squash, boiled until cooked down and blended smooth
- 1 medium onion chopped (yellow or red)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp nutmeg
- ½ cup heavy cream or all-purpose cream
- 2 cups water
- salt to taste
- green onions for garnish
Instructions
- In a pan, heat the olive oil over medium heat. Add the shrimp shells and cover. Cook for 5 to 7 minutes, stirring occasionally, until the shells turn pink and aromatic. This step is important because gently cooking the shells in oil helps release their natural oils and deepen the shrimp flavor, which forms the base of the bisque.
- Add the chopped onion and unsalted butter to the pan. Cook until the onion softens and becomes fragrant.
- Pour in the water and bring to a gentle simmer. Let it cook for about 10 minutes to create a light shrimp stock.
- Strain the stock and discard the shells and solids. Return the liquid to the pan.
- Add the squash purée to the shrimp stock and stir to combine. Simmer for 5 minutes.
- Stir in the cream and add a pinch of nutmeg. Season with salt to taste.
- Strain the bisque once more through a fine mesh strainer for a smoother texture.
- Warm gently over low heat if needed. Do not let it boil.
- Serve warm and garnish with chopped green onions.
Notes & Tips
- Traditional bisque often uses white wine to add depth. You can add a splash if you like. I think of this version as a slightly Asian take on a classic bisque.
- Do not skip the shrimp shells. Sautéing the shells first draws out deep, natural seafood flavor that gives the bisque its body and character. This step is what makes the soup taste rich without relying on too much cream.
- Homemade squash purée works beautifully. If making your own, cook the squash until the water has evaporated, then blend until smooth. This keeps the bisque thick without becoming watery.
- Straining or blending. After simmering, you can either strain the bisque through a fine mesh for a smooth, clean texture, or blend it using a regular blender or an immersion blender for a creamier finish. Either method works, so choose the one you prefer.
- Adjust the texture to your liking. If the bisque feels too thick, add a little broth or water until it reaches your preferred consistency.
- Season at the end. Shrimp shells and broth already add saltiness, so taste and adjust the seasoning only after everything comes together.
- Make-ahead friendly. The bisque base can be made a day ahead and reheated gently. Add the shrimp just before serving to keep them tender.
If you enjoyed this Shrimp and Squash Bisque, you can connect with me on Instagram @barelysalted. I love sharing recipes from my kitchen and seeing how others enjoy them too.
You might also like my Cold Peanut Soba Noodles, a simple, satisfying dish that’s easy to make and always comforting.
Kitchen + Stereo
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Love,
Jezelle
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