Sherry-Infused Butternut Shrimp Soup: A Winter Comfort Delight 🍲

Butternut Shrimp Soup Topped With Sherry 🍲

Overview:

This Butternut Shrimp Soup is the epitome of comfort food, blending the rich sweetness of butternut squash with succulent shrimp and a hint of sherry for a truly delightful winter warmer. Sauteing caramelized onions in butter with a sprinkle of brown sugar adds a luxurious depth of flavor, making each spoonful a heavenly experience.

• Total Time: 1 hour 20 minutes
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Servings: 6
• Rating: ⭐⭐⭐⭐⭐ (5/5)

Ingredients:

• 2 pears
• 1 butternut squash
• 1/2 teaspoon curry powder
• 3 cups milk
• 1 cup chicken broth
• 1 pound small shrimp
• 1/3 cup sherry wine
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 large onion
• 5 tablespoons butter
• 1 tablespoon brown sugar
• Salt and pepper to taste

Instructions:

1. Preparation:

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   • Clean the butternut squash, remove the skin, and cut it into 1/2 inch dice.
   • Measure out 3 cups of diced squash.
   • Peel and dice the pears.

2. Cooking the Soup:

   • In a large saucepan, combine the diced squash, celery salt, cinnamon, nutmeg, curry powder, milk, and chicken broth.
   • Simmer the mixture over medium heat for about 30 minutes, stirring occasionally to prevent the milk from burning.
   • Season with salt and pepper to taste.

3. Pureeing the Soup:

   • Add half of the shrimp and diced pears to the simmering pumpkin mixture.
   • Using a food processor or blender, process the soup until smooth.
   • Return the pureed soup to the saucepan and continue to simmer.

4. Adding Final Ingredients:

   • Stir in the remaining whole shrimp and diced pears.
   • Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

5. Finishing Touches:

   • Top the soup with a generous splash of sherry wine.
   • Sprinkle with additional cinnamon and nutmeg to taste, enhancing the aromatic flavors.

6. Optional Serving Bowl:

   • If you want to elevate your presentation, consider serving the soup in a hollowed-out pumpkin.
   • Boil 2 quarts of water and pour it into the pumpkin, swishing it around to clean the interior.
   • Carefully pour out the water and ladle the prepared soup into the pumpkin.
   • Serve hot, allowing your guests to scoop out the soup directly from the pumpkin for a festive touch.

Tips:

• For a richer flavor, caramelize one large onion in butter with brown sugar until golden brown, then add it to the soup along with the shrimp.
• Experiment with different variations by adding other seasonal vegetables like carrots or sweet potatoes.
• Serve the soup with crusty bread or a side salad for a complete meal.

Nutritional Information (per serving):

• Calories: 250.4
• Fat: 5.3g
• Saturated Fat: 3g
• Cholesterol: 48.9mg
• Sodium: 337mg
• Carbohydrates: 44.7g
• Fiber: 7g
• Sugar: 12.7g
• Protein: 10.8g

This Butternut Shrimp Soup is not only a delicious weeknight meal but also a heartwarming dish perfect for cold winter evenings, offering a delightful combination of flavors and textures that will leave you craving more!