New Orleans Shrimp & Squash Bisque (Treasure Trove #2)

• 2 medium onions (coarsely chopped)
• 2 tablespoons butter (may use olive oil)
• 6 cups chicken stock
• 4 medium yellow squash (diced)
• 2 medium potatoes (diced)
• 2 small carrots (thinly sliced)
• 2 tablespoons fresh dill or 2 teaspoons dried dill
• 1 teaspoon Tabasco sauce
• 1 teaspoon Old Bay Seasoning
• salt & pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lb shrimp (cooked, sml or baby shrimp work best)
• sour cream (garnish) (optional)
• dill weed (garnish) (optional)

1. In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
2. Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
3. Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
4. Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.

onions, butter, chicken stock, yellow squash, potatoes, carrots, fresh dill, tabasco sauce, salt, worcestershire sauce, shrimp, sour cream, dill

Taken from www.food.com/recipe/new-orleans-shrimp-squash-bisque-treasure-trove-2-209416 (may not work)