Butternut Bisque With Spinach and Shrimp

⏱ 75 mins 🍽 8 serving(s) 🏷 Lactose Free

This luxurious butternut squash bisque combines roasted squash with aromatic herbs, coconut milk, and chicken broth for a creamy base. It is finished with wilted spinach and topped with cayenne-spiced roasted shrimp. The recipe is naturally gluten-free and offers adaptations for specific dietary needs, resulting in a restaurant-quality soup that is both comforting and elegant.

Butternut Bisque With Spinach and Shrimp

Ingredients

  • 1 medium butternut squash
  • 1 teaspoon garlic-infused olive oil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon parsley
  • 1/8 teaspoon chives
  • 1/8 teaspoon tarragon
  • 1 lb raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic-infused olive oil
  • 1 large carrot, diced
  • 1/2 teaspoon sage
  • 1/2 teaspoon basil
  • 1/2 teaspoon tarragon
  • 1/4 cup sherry wine
  • 3 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 -3 cups Baby Spinach
  • 4 green onion tops (chopped)

Method

  1. Set your oven to 400 degrees F. Prepare the butternut squash by peeling, deseeding, and dicing it. Combine the squash cubes in a large bowl with the garlic-infused olive oil, olive oil, salt, pepper, parsley, chives, and tarragon. Arrange the coated squash on a baking sheet and roast for around 30 minutes until tender.
  2. As the squash cooks, prepare the shrimp by peeling and deveining them. Dry the shrimp and mix them with salt, cayenne pepper, and garlic-infused oil. Set this mixture aside for later.
  3. Once the squash is nearly ready, dice the carrot. Gently cook the carrot in a large soup pot with a little olive oil. Stir in the sage, basil, and tarragon. Add the roasted squash to the pot and mix, allowing the squash to start breaking apart.
  4. Pour the sherry wine into the pot to deglaze it. Follow with the chicken broth and coconut milk, stirring well. Add the brown sugar and salt, then let the soup simmer for about 10 minutes.
  5. While the soup simmers, place the prepared shrimp on the empty baking sheet. Roast the shrimp for about 5 or 10 minutes until they become pink, being careful not to overcook them.
  6. When the shrimp are done, add the baby spinach and chopped green onion tops to the hot soup, stirring just until the spinach wilts. Serve the soup in bowls, adding the roasted shrimp to each portion separately.
  7. Note: For an AIP diet, omit the pepper or use a little horseradish on the shrimp. For a low FODMAP diet, note that butternut squash is a caution food. a 1/4 cup serving is considered safe, and this recipe dilutes it with broth and coconut milk.

Nutrition (per serving)

Sodium1063000 mg

Recipe details

CategoryLactose Free
AuthorSpoonless Kitchen