Butternut Squash and Shrimp Bisque

1 stick butter

2½ c. onions, diced

3½-4 lb. butternut squash, peeled and small diced

2 t. paprika

48 oz. chicken broth or stock

32 oz. coconut milk

salt and pepper, to tastes

1½-2 lb. shrimp

Directions:

Sauté the onion, squash, and the paprika in the butter.

Add the broth.

Bring the soup to a boil and reduce the heat to a simmer, and cook until the squash is very soft.

Puree the soup using an immersion blender.

Add the milk.

Season with salt and pepper.

Stir in the shrimp; allow the heat to cook the shrimp.

Add minced chives.

Yield: 10 servings