New orleans shrimp & squash bisque

    
2eaonions
6cchicken stock
2eacarrots, thinly sliced
2tbdill
1tstabasco
1xsalt, to taste
1xpepper, to taste
2tbunsalted butter
4eayellow squash
2eapotatoes, diced
2tsworcestershire sauce
1/2lbshrimp, 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.