Curried Butternut-Shrimp Bisque

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 9 1/2 cups

Ingredients

• 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

Preparation

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.