Average Rating
No rating yet
Butternut Shrimp Soup Topped With Sherry π²
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: βββββ (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:
-
Preparation:
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business - 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.
-
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.
-
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.
-
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.
-
Finishing Touches:
- Top the soup with a generous splash of sherry wine.
- Sprinkle with additional cinnamon and nutmeg to taste, enhancing the aromatic flavors.
-
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!