Butternut Shrimp Soup with Sherry recipe
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Ingredients
- 3 cups peeled and cubed butternut squash 3 cups milk 1 cup chicken broth salt and pepper to taste ½ teaspoon curry powder ¼ teaspoon celery salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅓ pound small shrimp - peeled and deveined 2 pears - peeled, cored and diced 1 tablespoon sherry wine, or to taste
Nutrition Info
- 155.2 caloriescarbohydrate: 23.3 gcholesterol: 48.1 mgfat: 3.1 gfiber: 3.2 gprotein: 10.1 gsaturatedFat: 1.7 gservingSize: -sodium: 167.6 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Butternut Shrimp Soup with Sherry
Directions
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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.
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.
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.