BUTTERNUT SHRIMP SOUP WITH SHERRY

Butternut Shrimp Soup with Sherry image

That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp

Provided by namaste2uom

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 23.3 g, Cholesterol 48.1 mg, Fat 3.1 g, Fiber 3.2 g, Protein 10.1 g, SaturatedFat 1.7 g, Sodium 167.6 mg, Sugar 12.7 g