Description
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
Ingredients
- 3 cups peeled and cubed butternut squash
- 3 cups milk
- 1 cup chicken broth
- salt and pepper to taste
- ½ teaspoon curry powder
- ¼ teaspoon celery salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ pound small shrimp – peeled and deveined
- 2 pears – peeled, cored and diced
- 1 tablespoon sherry wine, or to taste
Instructions
- Combine the cubed squash
- milk and chicken broth in a saucepan. Season with salt
- pepper
- curry powder
- celery salt
- cinnamon and nutmeg. Bring to a boil
- then reduce heat to low
- and simmer for about 30 minutes
- until squash is tender
- stirring frequently to prevent the milk from scorching.
- Add 1/2 the shrimp
- and 1/2 the pears to the soup
- and bring to a boil. Cook for 5 minutes
- or until shrimp is opaque. Transfer the soup to a blender or food processor
- and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
- Add the remaining shrimp and remaining pears to the soup
- and simmer for another 5 minutes
- or until shrimp is opaque. Stir in sherry wine
- and remove from heat. Ladle into bowls
- and garnish with a light sprinkle of cinnamon or nutmeg.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 6