Shrimp Bisque with Pureed Roasted Vegetables

1. Preheat oven to 425° direct heat.
   
   
2. Quarter acorn squash; remove seeds but retain skins. Peel sweet potatoes and cut into quarter inch slices. Peel carrots; remove tips. Cut half inch slices. Place vegetable in a bowl. Toss with oil and Tuscany seasoning (or similar favorite). Spread onto a large cookie sheet and roast in the middle of the oven. Vegetables are ready when lightly charred and a folk easily pierces through, approximately a half hour. Use a spoon to remove pulp from acorn squash skins. Place roasted vegetables in a blender or food processor.
   
   
3. Shrimp, if not cleaned, remove shells and place them in the stock pot. Devein shrimp and rinse.
   
   
4. Add seafood broth to the stock pot with shells. Boil for a few minutes to extract flavors from shells. Remove and discard shells with a slotted spoon. Add stock to the roasted vegetables and puree.
   
   
5. Quick sauté shrimp in the empty stockpot in batches with oil (helps cook quantities evenly without overcooking). Remove when almost cooked through. Reserve.
   
   
6. Empty puree from blender into the stock pot along with clam juice, sour cream, sherry, and Old Bay Seasoning. Simmer while stirring about 10 minutes. Incorporate butter. Turn heat off.
   
   
7. When almost ready to serve, reheat bisque to a simmer. Test for seasonings and thickness adding water if needed. Stir in shrimp and serve immediately optionally garnished with dill.

*Bisque keeps well refrigerated overnight. If not overcooked initially, shrimp remained tender the next day when heated next day, perhaps shrimp was even more tender from saturation. Bisque can conveniently be made the day before.