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Butternut Shrimp Soup with Sherry

SUBMITTED BY: namaste2uom PHOTO BY: IMVINTAGE

"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"
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 4.6 star rating.
Read Reviews (15)
PREP TIME  30 Min
COOK TIME  50 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2005 by MOMMALIGA
This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by K Blake
Quick to make. Pears are a nice touch! So healthy and tasty too! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by Janscooking
This soup is elegant, both in taste and appearance. I look forward to making it again and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by SHANNAO
My husband loved this, I think I put in a little too much spice...but will definitely make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by ASTRIDA77
As someone suggested, I pureed all the pears. The only other change I made was to use a dry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by MLINDAG
Wonderful Made it for a dinner I was having for 12 guests and they all raved about the soup. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Lauryl
Tasty, but it didn't quite strike me as something to write home about. My parents absolutely... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2007 by IMVINTAGE
I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2007 by CP07
I used the suggestion of the carmelized onions and it gave the soup just the accent it needed.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by kristen m
This was great! I usually make a simpler butternut squash soup, but this was a nice change. ... MORE