Shrimp and Butternut Squash Bisque — Robert St. John

Ingredients

• 2 tablespoons olive oil
• 2 pounds shell-on shrimp, peeled and deveined, shells reserved
• 6 cups heavy whipping cream
• 2 bay leaves
• 3 tablespoons unsalted butter
• 1 ½ cups yellow onion, small dice
• 1 cup carrot, peeled and cut into 1/2-inch cubes
• ¼ cup shallot, small dice
• 2 teaspoons fresh garlic, minced
• 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 cups chicken or seafood stock
• 1 tablespoon kosher salt
• ¼ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ¼ cup orange juice
• 6 ounces thick-cut bacon, 1/4-inch dice
• 1 pound lump crab meat, shells removed
• ¼ cup chives, chopped