Butternut Shrimp Bisque

• 3 tbsp unsalted butter
• 2 c diced yellow onion
• 1 bay leaf
• 4 c butternut squash (diced into 1/2" cubes)
• 2 c peeled fresh shrimp
• 2 1/4 tsp salt
• 3/8 tsp ground cayenne pepper
• 1/8 tsp white pepper
• 1/2 c shrimp stock (see note)
• 6 c heavy whipping cream
• NOTE: to make shrimp stock, place heads and shells in saucepan and cover with cold water. Bring to boil. Reduce heat to low and simmer 15 minutes. Strain.

1. Heat butter in heavy duty saucepan over medium high heat. Add the onions and bay leaf and cook, stirring constantly, until onions become soft and clear. Reduce heat to medium and add the squash. Cook, stirring occasionally, until squash begins to soften, 6-8 minutes. Reduce heat to low, add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until shrimp turns pick, 2-3 minutes. Add shrimp stock, stirring occasionally, for 6-8 minutes. Remove bay leaf and discard. Transfer the mixture to food processor and puree. Return the pure to a saucepan and add cream. Whisk until thoroughly blended. Bring to boil. Reduce heat to low and simmer for 2 -3 minutes.

butter, yellow onion, bay leaf, butternut squash, fresh shrimp, salt, ground cayenne pepper, white pepper, shrimp, heavy whipping cream, shrimp stock

Taken from www.epicurious.com/recipes/member/views/butternut-shrimp-bisque-52362561 (may not work)