Tiana Walters This Butternut Shrimp Bisque is not only delicious but it’s Dairy Free and Whole 30 complaint. Uber rich and creamy dairy free bisque sounds impossible! Thanks to the wholesome ingredients, it’s also lighter on your stomach and has a little kick from the cayenne. It begins by melting onions into ghee, browning the butternut squash, and infusing flavor with a quick shrimp stock.
A dairy free bisque that is keto and low in carbs. No thickeners needed thanks to the sensational coconut and tasty butternut squash.
Dairy Free Cream
To make a healthier dairy free bisque, use coconut milk instead of heavy whipping cream. Coconut milk still has that fatty mouthfeel you crave with a bisque but has half the calories and is a cleaner fat. Trust me; the coconut milk is not overpowering, you need to “cook out” the coconut flavor.
Shrimp Stock
Sound intimidating? It’s not. Seafood stocks are by far the easiest to make. Make sure to purchase shrimp with the shells and tail still on but deveined to make your life easier. Look for the peel and eat style. Separate the meat from the shells. Add 1 cup of water and shrimp shells to a pot. About 15 minutes later, you have a lovely base for your soup.
Butternut Squash Tips
Butternut squash can be tricky because its massive, the exterior is hard, and it’s scary to cut. The easiest way to go about this is to cut the bottom so you have a flat surface to balance it on while you peel from top to bottom.
Also, if it’s too tough to peel microwaving in 30-second intervals helps soften the exterior. That’s if you can fit one in your microwave.
Looking for other healthy soups, check out my number one recipe on the site Golden Gut Healing Soup.
Butternut Shrimp Bisque
Equipment
- Food processor, immersion blender, or blender.
Ingredients
- 2 tbsp ghee
- 1 cups yellow onion diced
- 1 bay leaf
- 2 cups butternut squash peeled, de-seeded, and cut into 1 inch cubes
- 1 cups shrimp peeled, deveined
- 1 1/4 tsp salt
- 1/4 tsp ground cayenne
- 1/8 tsp pepper
- 1 cup shrimp stock *see note
- 14 oz can coconut milk
Instructions
- Make shrimp stock (See Note)
- Heat ghee in a large saute pan on medium-high. Add onions and bay leaf constantly stirring, 3-4 minutes, until onions are soft and clear
- Reduce heat to medium and add butternut squash. Cover and stir occasionally. Cook 6-8 minutes until squash begins to soften.
- Reduce heat to low and add the shrimp and seasonings. Stirring occasionally until the shrimp is pink and just starting to curl.
- Add the shrimp stock and cook for 6-8 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
- Allow soup to cool for a few minutes. Remove the bay leaf and transfer to a food processor, immersion blender or a blender. Blend (carefully) till smooth. Return soup to the saute pan, add the coconut milk. Bring to a boil then reduce heat to simmer for 2-3 minutes.
- Serve immediately or store up to 3 days.
