Shrimp and Squash Bisque
Savor the warmth of this creamy Shrimp and Squash Bisque, where sweet squash and tender shrimp come together in a smooth, comforting soup.
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.