Butternut Shrimp Soup with Sherry Recipe - Allrecipes.com
Butternut Shrimp Soup with Sherry Recipe
  • READY IN ABOUT hrs

Butternut Shrimp Soup with Sherry

Recipe by  

"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"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins
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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!

 
Most Helpful Critical Review
Jan 07, 2014

I thought it was bland. Maybe it was because I used frozen shrimp, but I won't make it again.

 

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!

 
Nov 14, 2003

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

 
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.

 
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!

 
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.

 
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!

 

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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.

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