Curried Butternut-Shrimp Bisque |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love to make this for my family-they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal. Ingredients:
1 lb unpeeled medium raw shrimp |
3 tablespoons unsalted butter |
1 large yellow onion, chopped |
1 (3 lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes |
3 (14 1/2 ounce) cans chicken broth, divided |
2 teaspoons curry powder |
1 teaspoon dried thyme |
1 cup whipping cream |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
whipping cream |
paprika |
Directions:
1. Peel shrimp, and devein, if desired. Set aside.
2. Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
3. Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
4. Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
5. Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
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