By Rita~ on October 22, 2002
Photo by Rita~
Photo by Rita~
"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!"
Serving Size: 1 (492 g)
Servings Per Recipe: 6
"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."
"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."
"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!"
"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."