Jo-Anne van den Berg-Ohms, John Scheepers
1/2 cup sweet butter
1 cup diced onions
1/2 cup all-purpose flour
5 1/2 cups chicken stock
5 cups diced and peeled butternut squash (about 3 lbs.)
1 cup dry white wine
3 bay leaves
1 cup whipping cream
Salt and freshly ground pepper to taste
1 pound small, uncooked, peeled and cleaned shrimp
This is one of our favorite winter soups. The sweet, creamy
texture and flavor of Butternut Squash make this bisque
velvety-rich without the addition of too much cream. If
preferred, vegetable stock may be used in place of chicken stock and blanched asparagus spears may be floated in place of shrimp. So nice in front of a crackling fire with a crusty baguette.
Butternut Squash Shrimp Bisque
Melt the butter in a heavy, large soup pot over medium-low heat. Add the onions and cook until transparent while stirring for about 10 minutes. Add the flour and stir for 3 minutes until slightly golden.
Add the stock slowly while whisking constantly and bring to a boil. Add the squash, wine and bay leaves and simmer until the squash is tender, about 15 minutes. Add the cream and season with salt and pepper to taste. Remove the bay leaves. Puree in small batches in the blender, pouring the pureed batches into a clean
Before serving, reheat the soup and add the shrimp. Simmer
briefly until the shrimp turns pink. Serve immediately. Serves 8.
(May add an optional dash of sherry when serving.)