food Butternut Shrimp Soup with Sherry recipe

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Butternut Shrimp Soup with Sherry recipe

6 servings

Ingredients:

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

Instructions:

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.