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.

No additional tips available.

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

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.

Butternut Shrimp Soup With Sherry

How did you like this recipe?

Frequently Asked Questions