Butternut Shrimp Soup with Sherry

Butternut Shrimp Soup with Sherry

namaste2uom

"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

1 h 20 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 28
  1. 33 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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Least positive
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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 ...

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 in...

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

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

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!

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

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

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!

As someone suggested, I pureed all the pears. The only other change I made was to use a dry red wine, since I did not have sherry. Very tasty.

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