1/2 c. unsalted butter
1 c. diced onion
1/2 c. all-purpose flour
5 1/2 c. chicken stock
5 c. diced and peeled butternut squash
1 c. dry white wine
3 bay leaves
1 c. whipping cream
1 lb. peeled shrimp

Melt butter in heavy, large saucepan over medium-low heat. Add onion and cook until transparent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to boil, stirring constantly. Add squash, wine and bay leaves and simmer until squash is very tender, about 15 minutes.

Blend in cream. Season with salt and pepper. Remove bay leaves. Puree soup in blender. (Can be prepared 1 day ahead. Cool completely, cover, refrigerate. Reheat before continuing.)

Add shrimp, ladle into bowls and serve immediately. (If soup is not hot enough to cook shrimp, simmer until shrimp turn pink.)