BUTTERNUT SQUASH BISQUE WITH SHRIMP

Butternut Squash Bisque with Shrimp image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Previous Next

Ingredients

5 cups chopped peeled butternut squash (about 1 small squash)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 leek (white and light green parts only), thinly sliced and rinsed
2 carrots, chopped
3 cloves garlic, sliced
2 sprigs marjoram
1 bay leaf
2 cups low-sodium chicken broth
Cayenne pepper, to taste
1/2 pound medium shrimp, peeled and deveined
2 tablespoons sliced almonds
1 tablespoon chopped fresh chives

Steps:

Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.