Curried Butternut-Shrimp Bisque

Submitted by southern chef in lo

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 9 cups

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

• Garnishes

• 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.