Butternut Squash & Shrimp Bisque


1/2 stick butter
1 cup diced onion
1/4 cup plain flour
3 cup gluten-free chicken stock
3 cups peeled & diced butternut squash
3 bay leaves
1 can gluten-free cream of chicken or celery soup
1 cup whipping cream
1 lb. small peeled, uncooked shrimp


  1. Melt butter in heavy large saucepan, over medium-low heat.
  2. Add onion and cook until transparent, stir occasionally for about 10 minutes.
  3. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly.
  4. Add squash and bay leaves, simmer until squash is very tender about 15 minutes.
  5. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender.
  6. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.