Name: Butternut Shrimp Soup with Sherry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 3 cups peeled and cubed butternut squash; 3 cups milk; 1 cup chicken broth; salt and pepper to taste; 0.5 teaspoon curry powder; 0.25 teaspoon celery salt; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.33333334326744 pound small shrimp - peeled and deveined; 2 pears - peeled, cored and diced; 1 tablespoon sherry wine, or to taste

Butternut Shrimp Soup with Sherry

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Caramelize onions in butter and brown sugar, then add to shrimp soup for extra richness and flavor.

Ingredients:

3 cups peeled and cubed butternut squash
3 cups milk
1 cup chicken broth
0.5 teaspoon curry powder
0.25 teaspoon celery salt
0.25 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.33333334326744 pound small shrimp - peeled and deveined
2 pears - peeled, cored and diced
1 tablespoon sherry wine, or to taste

Instructions:

In a saucepan, mix cubed squash, milk, and chicken broth. Season with salt, pepper, curry powder, celery salt, cinnamon, and nutmeg. Bring to a boil, then simmer on low for 30 minutes until squash is tender, stirring often to prevent scorching.
Place half of the shrimp and half of the pears in the soup pot and gently bring it to a boil. Simmer for 5 minutes until the shrimp turns opaque. Blend the soup until smooth, then return it to the pot and gently simmer over medium-low heat.
Combine the rest of the shrimp and pears into the soup and simmer for another 5 minutes until the shrimp turns opaque. Stir in sherry wine, then remove from heat. Serve in bowls and top with a sprinkle of cinnamon or nutmeg.

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