Butternut Squash, Coconut, and Shrimp Bisque
 
Makes About 8 Cups
Ingredients
  • 8 cups butternut squash, peeled, seeded, and chopped into 2-inch pieces (about 2 squash)
  • 1½ cups ½-inch-thick sliced sweet onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 cups chicken broth
  • 1 teaspoon curry powder
  • 1 teaspoon crushed red pepper (optional)
  • 1 teaspoon ginger paste
  • 1 (15-ounce) can coconut milk
  • 2 tablespoons fresh lime juice
  • ¾ pound peeled and deveined large fresh shrimp, chopped
  • Spicy Sriracha Cream (recipe follows)
  • Garnish: toasted pumpkin seeds, crushed red pepper (optional)
Spicy Sriracha Cream
  • ½ cup sour cream
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons fresh lime juice
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil and spray foil with cooking spray.
  2. In a large bowl, toss together squash, onion, garlic, and oil. Sprinkle with 1 tablespoon salt and ½ teaspoon black pepper. Place on prepared pan.
  3. Bake until tender, 25 to 30 minutes. Let cool.
  4. In a large Dutch oven, combine broth, curry powder, red pepper (if using), ginger paste, remaining ¼ teaspoon salt, and remaining ½ teaspoon black pepper. Add squash mixture; bring to a boil over medium-high heat. Reduce heat to medium; simmer for 10 minutes. Add coconut milk and lime juice, stirring to combine. Simmer for 20 minutes. Remove from heat; let cool slightly.
  5. Working in batches, place squash mixture in the container of a blender; purée until smooth. Return mixture to Dutch oven and bring to a simmer (or low boil) over medium heat. Add shrimp and cook, stirring frequently, until shrimp are pink and firm, about 3 minutes. Serve warm.
  6. Drizzle with Spicy Sriracha Cream. Garnish with pumpkin seeds and red pepper, if desired.
Spicy Sriracha Cream
  1. In a small bowl, stir together all ingredients until well combined. Store in refrigerator until ready to use.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/butternut-squash-coconut-shrimp-bisque/