Chef Joe and the Mission of Cafe Reconcile
Recipe type: Soup
Cuisine: Creole
Seafood Stock Ingredients:
  • ½ pound Louisiana shrimp shells
  • 2 Louisiana gumbo crabs
  • 1 gallon water
Blonde Roux Ingredients:
  • 2 tablespoons melted butter
  • 2 tablespoons all-purpose flour
Soup Ingredients
  • 2 large butternut squash
  • ½ cup olive oil
  • 2 medium onions, diced small
  • 3 ribs celery, diced small
  • 1 red bell pepper, diced small
  • 9 cloves garlic, minced
  • ½ gallon seafood stock (recipe follows)
  • 2 bay leaves
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • 6 ounces button mushrooms, thickly sliced
  • 6 ounces shiitake mushrooms, stems removed, thickly sliced
  • 3 large portobello mushrooms, stems removed, thickly sliced
  • 1 quart heavy cream
  • kosher salt, freshly ground black pepper, and cayenne to taste
  • Blonde Roux (recipe follows), as needed
  • 1 pound jumbo lump Louisiana crabmeat, picked through for shells and cartilage
Seafood Stock Procedure:
  1. Add all ingredients to a stock pot set over high heat. Bring to a boil. Reduce heat to medium-low and simmer for 45 minutes. Strain. Discard Solids.
Blonde Roux Procedure:
  1. Melt butter in a skillet, preferably cast iron, set over medium heat. Whisk in flour, blending thoroughly to incorporate.
Procedure for Assembling Bisque
  1. Preheat oven to 400°F.
  2. Cut butternut squash in half and place flesh-side down on a baking sheet. Roast in oven until fork tender, 25 to 30 minutes. Once cooked, remove flesh and purée in food processor. Set aside.
  3. Add oil to a medium sauce pot set over medium heat. Add onion, celery, and red bell pepper and sauté until tender, 8 to 10 minutes. Add garlic, butternut squash purée, and seafood stock. Bring to a simmer. Add bay leaf, thyme, oregano, and basil. Add mushrooms and cook until softened, 6 to 8 minutes. Add cream and return to a simmer. Add salt, peppers, and cayenne. Add Blonde Roux, 1 tablespoon at a time, whisking to incorporate until desired thickness is achieved. Fold in crabmeat and cook until heated through, 4 to 5 minutes. Serve.
Recipe courtesy of Cafe Reconcile.
Recipe by The Catholic Foodie at