- 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
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. Purée in small batches in the blender, pouring the puréed batches into a clean soup pot.
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.)