New Orleans Shrimp & Squash Bisque

This shrimp bisque gets its silky body from pureed vegetables rather than heavy cream. Yellow summer squash, potatoes, and carrots cook in chicken broth until tender, then get blended smooth into a thick, naturally creamy base. The potatoes provide the starch that gives this bisque its luxurious texture without a drop of dairy in the soup itself.

Cooked shrimp go in after the puree returns to the stove, along with Worcestershire sauce, hot pepper sauce, and dill. The shrimp only need two minutes in the hot bisque to warm through. Any longer and they turn rubbery and tough.

The New Orleans character comes from that hit of hot sauce and Worcestershire. They add a spicy, savory punch that lifts the mild squash and potato base into something with real backbone. A dollop of sour cream and a sprinkle of dill on top finishes each bowl.

Pro Tips

• Cool the vegetable mixture before blending. Hot liquid in a blender can blow the lid off and cause burns. Or use an immersion blender directly in the pot.
• Use small, tender summer squash. Large squash have bigger seeds and more water, which can make the bisque thin and watery.
• Add the shrimp at the very end. They’re already cooked and just need to heat through. Overcooked shrimp ruin the texture of an otherwise silky soup.
• The bisque thickens as it sits. Add a splash of broth when reheating.

Variations

• Crawfish version: Swap the shrimp for crawfish tails for an even more authentic New Orleans flavor.
• Cajun spice: Add a teaspoon of Cajun seasoning with the hot sauce for more complex heat.
• Butternut squash: Use butternut squash instead of yellow squash in fall for a sweeter, deeper flavor.