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Butternut Shrimp Bisque

Rich and creamy dairy free bisque, perfect for cold weather!
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Prep Time 8 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer, Lunch, Soup
Cuisine: French
Calories: 202
Ingredients Equipment Method Notes

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

Equipment

  • Food processor, immersion blender, or blender.

Method
 

  1. Make shrimp stock (See Note)
  2. 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
  3. Reduce heat to medium and add butternut squash. Cover and stir occasionally. Cook 6-8 minutes until squash begins to soften.
  4. Reduce heat to low and add the shrimp and seasonings. Stirring occasionally until the shrimp is pink and just starting to curl.
  5. Add the shrimp stock and cook for 6-8 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
  6. 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.
  7. 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.