Butternut Squash And Shrimp Bisque

Instructions

1. 1

   Heat the butter in a thick-bottomed saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear.

2. 2

   Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften.

3. 3

   Lower the heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink.

4. 4

   Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.

5. 5

   Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree with about 1/4 cup of the cream.

6. 6

   Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil, then reduce heat to a simmer for a few minutes. Adjust seasonings and serve in pre-warmed bowls.