Butternut Squash & Shrimp Bisque
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 stick butter
1 c. diced onion
1/4 c. plain flour
3 c.s chicken stock
3 c.s peeled
diced butternut squash
3 bay leaves
1 can cream of chicken or cele
1 c. whipping cream
1 lb. sm. peeled, uncooked shrimp

Preparation

1 Melt butter in heavy large saucepan over medium-low heat.  2 Add onion and cook until transparent, stir occasionally for about 10 minutes.  3 Add flour and stir 3 minutes.  4 Add stock and bring to a boil, stir constantly.  5 Add squash and bay leaves, simmer until squash is very tender about 15 minutes.  6 Blend in can of soup and whipping cream.  7 Season to taste and remove bay leaves.  8 Puree soup in blender.  9 Before serving, add shrimp and heat on low.   10 Sprinkle with nutmeg.

About


Pumpkin can be substituted for squash.