Bisque: Butternut Squash: Thanksgiving

By fsilver4

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup diced onion
• 1/2 cup flour
• 6 cups chicken stock
• 5 cups diced peeled butternut squash (2 large pieces)
• 1 cup dry white wine
• 3 bay leaves
• 1 cup heavy whipping cream
• salt and pepper
• 1 pound of shrimp or lobster

Preparation

Step 1

Melt butter in heavy large saucepan over medium-low heat. Add onion and cook until transparent, stirring occasionally, about ten minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stirring constantly. Add squash, wine and bay leaves annd simmer until squash is very tender, about 15 minutes. Blend in cream. Season with salt and pepper. Remove bay leaves. Puree soup in a blender. (Can be prepared 1 day ahead. Cool completely, cover and refrigerate. Reheat before continuing) Add shrimp or lobster. Ladle into bowls.