BUTTERNUT SQUASH AND SHRIMP BISQUE

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The following winning Appetizer Recipe from our recipe contest was submitted by Joanne Sampson

Butternut Squash and Shrimp Bisque

Makes 10 cups

INGREDIENTS

2 Tablespoons butter

2 med leeks, white part only, chopped

2-3 cloves garlic, minced

1 tsp curry powder

1 tsp cinnamon

1 tsp ground sage

2-3 tsp Chinese five spice powder

1 cup white wine

2 cups peeled and cubed butternut squash

2 1/2 cups vegetable or chicken stock

salt and pepper

1 ½ cups heavy cream

12 oz package small raw shrimp, peeled and deveined

2 large apples, peeled cored, and diced small

snipped chives for garnish

METHOD:

Melt butter in a heavy bottomed saucepan on medium heat. Saute leeks, garlic and spices for 5 min. Season with salt and pepper and add the wine. Bring to a boil and reduce by half. Add squash and stock, bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes or until squash is tender.

Bring soup to medium high heat. Add the cream, shrimp and half of the diced apple to the soup. Cook for 5 minutes until the shrimp is opaque. Puree the soup (yes, shrimp and all) with a stick blender or food processor until smooth. Return to medium heat. Check seasoning and consistency. Add more stock if necessary. Ladle into bowls, garnish with remaining apple and chives.