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Butternut Shrimp Soup with Sherry

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Butternut Shrimp Soup with Sherry

Directions

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Ingredients :

  • 3 cups peeled and cubed butternut squash
  • 3 cups milk
  • 1 cup chicken broth
  • salt and pepper to taste
  • ½ teaspoon curry powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ pound small shrimp – peeled and deveined
  • 2 pears – peeled
  • cored and diced
  • 1 tablespoon sherry wine
  • or to taste
  • Methods :

  • 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.
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