Butternut Shrimp Soup With Sherry Recipe

Name: Butternut Shrimp Soup With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled and cubed butternut squash; 3 cups milk; 1 cup chicken broth; salt and pepper to taste; 1/2 teaspoon curry powder; 1/4 teaspoon celery salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/3 pound small shrimp - peeled and deveined; 2 pears - peeled, cored and diced; 1 tablespoon sherry wine, or to taste

Servings: persons

3 cups peeled and cubed butternut squash
3 cups milk
1 cup chicken broth
salt and pepper to taste
1/2 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 pound small shrimp - peeled and deveined
2 pears - peeled, cored and diced
1 tablespoon sherry wine, or to taste

1
Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
2
Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
3
Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

1470

kcal

Calories

146

Fat

Carbs

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

Saved locally in your browser — visible only to you.

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: 3 cups peeled and cubed butternut squash, 3 cups milk, 1 cup chicken broth, salt and pepper to taste, and more.

Yes, Butternut Shrimp Soup 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 With Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions