Butternut Shrimp Soup Topped With Sherry Recipe

Name: Butternut Shrimp Soup Topped With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pears, diced finely; 1 large butternut squash; ½ teaspoon curry powder; 3 cups milk; 1 cup chicken broth; salt and pepper; 13 lb small shrimp, peeled and deveined; sherry wine; ¼ teaspoon celery salt; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg

Servings: persons

1
Clean out the squash; remove the skin and cut into 1/2 inch dice.
2
Measure 3 cups of cut-up squash.
3
In a saucepan, simmer the squash, celery salt, cinnamon, nutmeg, curry powder, milk, and broth for about 30 minutes.
4
Stir to keep the milk from burning.
5
Season with salt and pepper.
6
Add half the shrimp and pears to the pumpkin mixture and process in a food processor or blender until smooth.
7
Return to saucepan and simmer.
8
Add the remaining whole shrimp and pears and simmer for 5 more minutes.
9
Top with sherry, more cinnamon and nutmeg to taste.
10
Optional Seving Bowl:.
11
If you are going to serve the soup in a pumpkin, boil 2 quarts of water.
12
Cut the top off of the squash and clean out carefully.
13
Cut a notch in the top for the ladle to stick through.
14
Pour the boiling water into the squash and swish around and then pour into sink.
15
Pour the soup into the pumpkin.

1851

kcal

Calories

Fat

Carbs

378

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pears, diced finely, 1 large butternut squash, ½ teaspoon curry powder, 3 cups milk, and more.

Yes, Butternut Shrimp Soup Topped With Sherry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Shrimp Soup Topped With Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions