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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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Mimi Bobeck December 19, 2002

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.

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evelyn/athens September 24, 2003

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!

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Lydiamis October 14, 2012

I had shrimp leftover from Christmas, so I cut those up. You can't taste the shrimp, but it's added nutrition. I was out of pears, so I used 2 apples. I had already pureed the squash, using Rita's recipe and had just under 3 cups. I used 1 can of evap. milk and 1 can of water. I had exactly 2 T of sherry left. I did cook the sqaush and broth for 20 minutes, then added the milk for 10 and pureed up most of the apples and shrimp. We thought the sherry overpowered the flavor, until I realized I forgot the curry! Duh! I added some to my bowl and it really melds the flavors well. Don't leave it out.

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WI Cheesehead December 30, 2008
Butternut Shrimp Soup Topped With Sherry