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.