Butternut Squash Bisque with Shrimp and Feta

Butternut squash and shrimp are a natural pairing. From the contrast in flavors of the slight nuttiness of the squash to the sweetness of the shrimp. And the contrast in textures from the velvety squash and the chewy shrimp, this butternut squash bisque with shrimp has it all. Add in the feta for some creaminess and saltiness and it really doesn’t get better than this.

Not only is this butternut squash bisque with shrimp delicious, but it is also dazzling. Picture your perfectly pink shrimp swimming in a pool of an orange oasis. Throw in some creamy, salty, white feta, and you got yourself a party!

The contrast in flavors and textures gives this butternut squash bisque with shrimp a complexity and depth, but is quite simple to make, so again, I am making you look like a rock star with this recipe! And the kicker is that all you need is one stock pot and blender and you have this delicious meal on the table in about 30 minutes!

The butternut squash bisque with shrimp is perfect as a meal for 4 with a nice chunk of sourdough, but could easily be adapted to an appetizer and serve 6 to 8 smaller portions. So this one really checks all the boxes; easy, quick, relatively healthy, little clean up, complex textures and flavors, and versatility!

Suggested Wine Pairing:

Chardonnay would be delectable with this delicious bisque.

Tools:

A blender or an immersion blender is all you need!

Ingredients:

About 1.5 pounds of butternut squash or 4-5 cups, peeled, seeded, and cubed

1 pound of peeled and deveined shrimp

1/4 cup feta, crumbled

4 tablespoons butter

1/4 cup cream

2 smallish potatoes, cubed

1 carrot, diced

1 leek, sliced

2 cups of chicken stock

3 cloves of garlic minced

2 Thai red chilis, minced

1 teaspoon of thyme

Plenty of salt and pepper

1 tablespoon of lemon juice

Scallions and parsley to really make those colors pop!

Instructions:

1. In a large stock pot over medium heat, melt 2 tablespoons butter and add the butternut squash, potatoes, and carrots with plenty of salt and pepper. Do not hold back with the pepper; butternut squash loves it! Allow it to cook, stirring occasionally for about 5 minutes.
2. Add the leeks and give it a good stir before adding the thyme, garlic, and chili peppers.
3. After about 1-2 minutes. Crank the heat to high and add in the chicken stock. Bring it to a boil and reduce it to a simmer. Cook for about 10 minutes, or until the butternut squash is fork tender.
4. Remove the squash mixture from the pan and add it to a blender for it to cool for a moment.
5. In the meantime, melt 2 tablespoons of butter over medium high heat in the same pot and add the shrimp, lemon juice, salt, and pepper. Stir the shrimp occasionally until they are cooked through, about 4-5 minutes.
6. Back to the blender, add the cream and blend the mixture until it is smooth.
7. To serve, pour the bisque, dividing between bowls. Top with some feta and then some shrimp. Add the scallions and some parsley over the top and admire your magnificent creation.

If you are a butternut squash fan, be sure to check out my crispy salmon recipe with butternut squash and gnocchi. If shrimp is more of your jam, try my feta-full shrimp saganaki.