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    You are in: Home / Recipes / Butternut Shrimp Soup Topped With Sherry Recipe
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    Butternut Shrimp Soup Topped With Sherry

    Butternut Shrimp Soup Topped With Sherry. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Rita~'s Note:

    That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash!

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    Units: US | Metric


    1. 1
      Clean out the squash; remove the skin and cut into 1/2 inch dice.
    2. 2
      Measure 3 cups of cut-up squash.
    3. 3
      In a saucepan, simmer the squash, celery salt, cinnamon, nutmeg, curry powder, milk, and broth for about 30 minutes.
    4. 4
      Stir to keep the milk from burning.
    5. 5
      Season with salt and pepper.
    6. 6
      Add half the shrimp and pears to the pumpkin mixture and process in a food processor or blender until smooth.
    7. 7
      Return to saucepan and simmer.
    8. 8
      Add the remaining whole shrimp and pears and simmer for 5 more minutes.
    9. 9
      Top with sherry, more cinnamon and nutmeg to taste.
    10. 10
      Optional Seving Bowl:.
    11. 11
      If you are going to serve the soup in a pumpkin, boil 2 quarts of water.
    12. 12
      Cut the top off of the squash and clean out carefully.
    13. 13
      Cut a notch in the top for the ladle to stick through.
    14. 14
      Pour the boiling water into the squash and swish around and then pour into sink.
    15. 15
      Pour the soup into the pumpkin.

    Ratings & Reviews:

    • on December 19, 2002


      Oh this is just the best thing to have on a cold, winter, blah day! This is a perfect bowl to curl up on the sofa with a blankie next to the fire place. Warms you from the inside, takes that winter chill away.

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    • on September 24, 2003


      This is pure comfort food. I didn't use the shrimp, and I must say, I didn't miss it at all. This soup was intensely-flavoured - I especially liked the light touch of curry. I did caramelize some onion as per Rita's suggestion. This will be made again and again in the colder months.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2012


      I have made this and the picture does not do it any justice. It is simply marvalous! It's a great fall Meal! the Shrimp makes it so luxurious, I use brandy instead of sherry!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Butternut Shrimp Soup Topped With Sherry

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 250.4
    Calories from Fat 47
    Total Fat 5.3 g
    Saturated Fat 2.9 g
    Cholesterol 48.8 mg
    Sodium 337.0 mg
    Total Carbohydrate 44.6 g
    Dietary Fiber 7.0 g
    Sugars 12.6 g
    Protein 10.8 g

    The following items or measurements are not included:

    celery salt

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