Butternut Shrimp Bisque
Rich and creamy dairy free bisque, perfect for cold weather!
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.
Notes
To make shrimp stock, place shells and tails into a saucepan with 1 cup of water. Bring to a boil, then simmer for 15 minutes. Strain and set aside.