READY IN ABOUT 1½ hrs

Butternut Shrimp Soup with Sherry

Read Reviews (26)

"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" — namaste2uom

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 30, 2005

This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter, but found it too sweet. Made it again leaving out only the sugar--much better, and definitely sweet enough. I also blended all of the pear (too much of a 'burst' of sweetness when biting into the little chunks of pear). A great recipe!

—MOMMALIGA

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Most Helpful Critical Review

Feb 16, 2010

this is the one Pam and Shawn Loved - I made it for Kovarik Christmas I think and didn't go over well.

—KKOVALLRECIPES

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30 Ratings

Mar 07, 2007

I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut side down in inch of water, bake @350 for about 45 minutes... maybe an hour) & then scooped out the inside & added it to the milk & broth (cutting down the cooking time, naturally). I pureed all of the pears (didn't have quite as much as recipe called for because I used some in pear-tinis ;o) ) I did make the carmelized onions (they had a lot to the soup!) but I only used a couple tbp of butter, half an onion & sprinkled them w/ salt instead of sugar. The only sherry I had was a cream sherry but it worked. I started the meal off w/ Pear-tinis (even hubby liked those), served this soup w/ a salad (w/ pear/honey vinaigrette), garlic toast & finished it off w/ Pears w/ Raspberry Sauce. Thansk for a very enjoyable recipe namaste2uom!

—IMVINTAGE

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Nov 14, 2003

Quick to make. Pears are a nice touch! So healthy and tasty too!

—K Blake

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Jan 05, 2011

Yum! This recipe was great, I didn't even get sick of it after three meals! The caramelized onions on the top were amazing.

—TheEsthete

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Dec 07, 2010

This was pretty tasty, but next time I plan not to puree the shrimp. I prefer big chunks of shrimp. The carmelized onion was a great touch!

—skylark2166

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Oct 05, 2010

liked this! made with shrimp stock in placeof chicken broth and shrimp. would definitely make again since it's so healthy!

—eshokie

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Oct 16, 2009

I was a little skeptical, but this dish was fantastic! Very elegant and gourmet. My husband and I ate it with a side of asparagus and a dry Riesling. This one's a keeper!

—flavor7

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Nutrition

Calories
155 kcal
8%

Carbohydrates
23.3 g
8%

Cholesterol
48 mg
16%

Fat
3.1 g
5%

Fiber
3.2 g
13%

Protein
10.1 g
20%

Sodium
168 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butternut Shrimp Soup with Sherry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 155
** Calories from Fat: 27

% Daily Value *
** Total Fat 3.1g 5 %
** Saturated Fat 1.7g 8 %
** Cholesterol 48mg 16 %
** Sodium 168mg 7 %
** Potassium 547mg 15 %
** Total Carbohydrates 23.3g 8 %
** Dietary Fiber 3.2g 13 %
** Protein 10.1g 20 %
** Sugars 12.7g
** Vitamin A 155 %
** Vitamin C 30 %
** Calcium 25 %
** Iron 13 %
** Thiamin 14 %
** Niacin 29 %
** Vitamin B6 12 %
** Magnesium 18 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.