Ingredients

• 1/2 cup butter

• 1 cup diced onions

• 1/2 cup all-purpose flour

• 5 1/2 cups chicken or vegetable stock

• 5 cups diced and peeled butternut squash (about 3 lbs)

• 1 cup dry white wine

  • Options: dry sherry

• 2 bay leaves

• 1 cup whipping cream

• salt and freshly ground pepper to taste

• 1 lb small, uncooked shrimp

Directions

1. Melt the butter in a heavy, large soup pot over medium-low heat.

2. Add the onions and cook until transparent, while stirring for about 10 minutes.

3. Add flour and stir for 3 minutes until slightly golden.

4. Add stock slowly while whisking constantly and bring to a boil.

5. Add squash, wine, and bay leaves, and simmer until squash is tender, about 15 minutes.

6. Add cream and season with salt and pepper.

7. Remove the bay leaves, puree with an immersion blender or in small amounts in a blender.

8. Before serving, reheat the soup in a pan and add the shrimp.  Simmer briefly until the shrimp turns pink.  Serve immediately.   (if desired, add a dash of sherry when serving)