• 3 tablespoons butter
  • 2 cups diced onion
  • 1 bay leaf
  • 4 cups butternut squash, peeled, de-seeded, and diced
  • 2 cups fresh shrimp, peeled
  • 2 ¼ teaspoons salt
  • teaspoon cayenne pepper
  • teaspoon white pepper
  • ½ cup shrimp stock
  • 6 cups whipping cream


1.Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.
2.Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.
3.Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.
4.Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.
5. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.


Brigtsen's Restaurant