Ingredients for New Orleans Shrimp Squash Bisque Treasure Trove 2
- 1 medium onion, chopped
- 2 tablespoons butter
- Chicken Stock
- Yellow Squash
- 1 medium potato, peeled and cubed
- 1/2 cup chopped carrots
- Fresh Dill
- Tabasco Sauce
- Old Bay Seasoning
- Salt & Pepper
- Worcestershire Sauce
- Shrimp
- Sour cream (for garnish, optional)
- Fresh dill weed (for garnish, optional)
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How to Make New Orleans Shrimp Squash Bisque Treasure Trove 2
- Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add 1 medium onion, chopped, and sauté until tender but not browned (about 5 minutes).
- Add 4 cups of vegetable stock, 1 medium butternut squash (peeled, seeded, and cubed), 1 medium potato (peeled and cubed), and 1/2 cup of chopped carrots.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender (about 15-20 minutes).
- Let the soup cool slightly. Carefully transfer to a blender and puree until smooth. (Alternatively, use an immersion blender).
- Return the pureed bisque to the saucepan. Stir in 1 pound of cooked shrimp (peeled and deveined), 1/2 cup heavy cream, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, salt, and black pepper to taste.
- Bring to a gentle boil for 2 minutes. Taste and adjust seasonings as needed.
- Serve hot. Garnish each bowl with a dollop of sour cream and a sprinkle of fresh dill weed, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
36g
Fat
17g
Carbs
10g