New Orleans Shrimp & Squash Bisque (Treasure Trove #2)

From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. As w/TrTr #1, my best guess is this was prob a Food Network recipe. Enjoy!

• Ready In: 1 hr
• Serves: 6-8
• Yields: 6-8 8-10 oz servings

Ingredients

• 2  medium onions (coarsely chopped)
• 2  tablespoons butter (may use olive oil)
• 6  cups  chicken stock
• 4  medium  yellow squash (diced)
• 2  medium potatoes (diced)
• 2  small carrots (thinly sliced)
• 2  tablespoons fresh dill or 2  teaspoons dried dill
• 1  teaspoon Tabasco sauce
• 1  teaspoon  Old Bay Seasoning
•  salt & pepper
• 2  teaspoons Worcestershire sauce
• 1⁄2 lb shrimp (cooked, sml or baby shrimp work best)
•  sour cream (garnish) (optional)
•  dill weed (garnish) (optional)

Directions

1. In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
2. Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
3. Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
4. Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.