Curried Butternut-Shrimp Bisque

Southern Living NOVEMBER 2001

  • Yield: 9 1/2 cups
  • Cook time:30 Minutes
  • Prep time:25 Minutes


  • 1 pound unpeeled, medium-size fresh shrimp
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 1 (3-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 3 (14.5-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


Peel shrimp, and devein, if desired. Set aside.

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.

Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.

Process mixture in a blender or food processor until smooth, stopping to scrape down sides.

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.


Go to full version of

Curried Butternut-Shrimp Bisque recipe