Butternut Shrimp Soup with Sherry The Best Recipes

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Butternut Shrimp Soup with Sherry

"That's what I call YUMMY COMFORT food! To make it a piece richer I saute one big onion in five tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp"

Ingredients :

3 cups peeled and cubed butternut squash
3 cups milk
1 cup hen broth
salt and pepper to taste
1/2 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon floor cinnamon
1/four teaspoon floor nutmeg
1/three pound small shrimp - peeled and deveined
2 pears - peeled, cored and diced
1 tablespoon sherry wine, or to flavor

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

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 warmness to low, and simmer for approximately half-hour, till squash is gentle, stirring often to save you the milk from sizzling.
Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for five minutes, or till shrimp is opaque. Transfer the soup to a blender or meals processor, and blend till easy. Return to the saucepan and convey to a simmer over medium-low warmth.
Add the remaining shrimp and final pears to the soup, and simmer for another five minutes, or until shrimp is opaque. Stir in sherry wine, and cast off from warmness. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

Notes :

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