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+ servings

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)
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