Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?
I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth.
All the recipes I've found are for butternut squash soup, which is not as fun to make or talk about.
My concern is that the fishiness of the seafood broth/stock will overpower the butternuttiness, or make it taste flat-out disgusting.
I'm using Chef John's recipe for this.
Any input is appreciated. Thanks!
Best Answer
TL; DR
As long as you get the balance right anything that's tasty separately can be mixed together and still be tasty.
What I would do is to make the butternut squash soup first without any stock, set aside one bowl of said soup and then little by little add the shrimp/lobster stock into the kettle until just right to your taste-buds. Then add the separate bowl back into the kettle.
Why? Your taste-buds will have gotten gradually used to the shrimp/lobster stock and the final product will be slightly over the top, so adding the bowl back in will make it just right for your guests.
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Can I use fish stock instead of chicken stock?
Although certain recipes will use chicken broth instead of fish stock, such as a simple clam chowder, using the fish stock will really enrich the seafood dish and bring a complex level of flavor.What can I use instead of chicken broth for soup?
Vegetable broth is an easy substitute for chicken broth\u2014it has a very similar flavor and color. You're sure to have this on hand! If your recipe calls for a small amount of broth for deglazing a pan or thinning out a soup, stew or sauce, try water instead.Can you use stock instead of chicken broth?
The two are very often used interchangeably, and it's fine if you substitute broth for stock in most recipes, and vice versa. Yet, if you have a choice between the two, use broth when a dish is largely based on the flavor of the liquid, such as in a broth-based soup.What is the best stock for soup?
The most useful stocks to make are chicken, beef, fish and vegetable stock. It's also a good idea to make it in large batches\u2014it freezes beautifully and then you always have it on hand. Your stock should consist of 100 percent water, 50 percent bones and 10 percent vegetables.BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
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