Curried Butternut-Shrimp Bisque

Ingredients

• 3 pound butternut squash peeled seeded cut into 1/2-inch cubes
• 43.5 ounce chicken broth divided canned
• 2 teaspoons curry powder 
• 1 teaspoon thyme leaves dried
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon salt 
• 1 pound shrimp fresh unpeeled
• 3 tablespoons butter unsalted
• 1 cup whipping cream 
• 25 servings garnishes: whipping cream 
• 1 large onion yellow chopped

Equipment

• food processor
• sauce pan
• blender

Directions

1. Peel shrimp, and devein, if desired. Set aside.
2. Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and saut 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
3. Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink.
4. Let cool slightly.
5. Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
6. Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes.
7. Garnish, if desired.