Butternut Shrimp Soup with Sherry
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
- Serves: 6 persons
- 3cups peeled and cubed butternut squash
- 3cups milk
- 1cup chicken broth
- salt and pepper to taste
- ½teaspoon curry powder
- ¼teaspoon celery salt
- ¼teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ⅓pound small shrimp - peeled and deveined
- 2pears - peeled, cored and diced
- 1tablespoon sherry wine, or to taste
Step 1Combine 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.
Step 2Add 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.
Step 3Add 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.