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New Orleans Shrimp & Squash Bisque

Ingredients
2	each	onions
6	cup	chicken stock
2	each	carrots, thinly sliced
2	tablespoon	dill
1	teaspoon	tabasco
1		salt, to taste
1		pepper, to taste
2	tablespoon	unsalted butter
4	each	yellow squash
2	each	potatoes, diced
2	teaspoon	worcestershire sauce
1/2	pound	shrimp, cooked

Directions:
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.

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