Fall Shrimp Bisque

Am I the only one posting here anymore?!?

Ingredients:
2 slices of thick slices bacon chopped into small pieces
1 small sweet onion
2T butter
2T flour
2/3c light cream
2c chicken stock
3/4c shredded pepperjack cheese
1/2 lb medium sized shrimp
1/4c off-dry white wine
pinch seasoned salt
pinch black pepper
pinch red pepper flakes
1 small butternut squash

Instructions:
Preheat oven to 400 degrees.

Cut squash into 1/2 inch cubes. Toss with a drizzle of olive oil and season lightly with salt and pepper. Roast in the oven for 45 minutes or until nicely carmelized. Remove from oven and set aside.

Chop bacon and onion into small dice and saute over med-low heat in a 2qt sauce pan until bacon is crispy. Turn heat up to medium and briefly saute shrimp (about 2 minutes). Remove bacon, onion, and shrimp to a bowl then reduce heat to med-low. Add 2T butter to pan. When melted, sprinkle 2T flour and stir to create a thin paste. Keep stirring until the paste is a light brown color (about 3 minutes). Slowly add room temperature cream and chicken stock, stirring quickly so no lumps are formed. Allow liquid to come up to a low simmer until it thickens enough to coat the back of a spoon. Then add seasoned salt, pepper flakes, and pepper. Add pepperjack cheese and stir to incorporate. When the cheese is melted in, add the white wine, shrimp, onions, bacon, and butternut squash. Stir to mix it all together and bring up to a simmer. Add water to thin it out if it's too thick.