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
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
155 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
3 cups milk
salt and pepper to taste
1 cup chicken broth
2 pears - peeled, cored and diced
3 cups peeled and cubed butternut squash
1 tablespoon sherry wine, or to taste
0.5 teaspoon curry powder
0.25 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon celery salt
0.33333334326744 pound small shrimp - peeled and deveined