The curry adds a bit of spiciness, but is tempered perfectly by the natural sweetness in the squash and shrimp.

ButternutShrimpCurryBisque1

The smaller you dice up the squash, the quicker it will become tender (and the sooner you can eat!).ButternutShrimpCurryBisque5

You can use either evaporated milk (which will not curdle when long simmered) or canned coconut milk. Although if using coconut milk, be sure the simmering temperature is very low.

ButternutShrimpCurryBisque1

Butternut & Shrimp Curry Bisque

Marla Hingley
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 8 cups butternut squash peeled, seeded & cubed
  • 4 cloves garlic peeled
  • 4 cups GF chicken stock
  • 1 Tbsp butter or margarine
  • 1 ½ cups evaporated milk or canned coconut milk*
  • 2-3 Tbsp GF Thai red curry paste to taste
  • 1 lb shrimp peeled & deveined (chop or keep whole)

Instructions
 

  • In a large pot combine squash, garlic, stock and butter over medium-high heat and bring to a boil. Reduce and simmer for 30 minutes or until squash is tender.
  • Stir in evaporated milk and curry paste to taste. Use a food processor or an immersion blender and puree until smooth.
  • Add shrimp and lightly simmer for another 15-20 minutes. Salt to taste.

Notes

*Coconut milk can curdle if heated at too high of temperature (compared to evaporated milk which will not curdle)
Tried this recipe?Let us know how it was!
See also  Sicilian Spicy Fish Stew

 

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