Butternut Shrimp Soup with Sherry

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups peeled and cubed butternut squash
• 3 cups milk
• 1 cup chicken broth
• salt and pepper to taste
• 1/2 teaspoon curry powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 pound small shrimp - peeled and deveined
• 2 pears - peeled, cored and diced
• 1 tablespoon sherry wine, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the cubed butternut squash and diced pears in a large pot with 1 cup of chicken broth. Add a splash of water if needed to just cover the fruit and squash, then bring to a boil over medium-high heat.

2. Reduce heat to medium-low, cover, and simmer for about 25 minutes until the squash is fork-tender.

3. Carefully transfer the squash, pears, and broth to a blender or use an immersion blender, and purée until completely smooth.

4. Return the purée to the pot. Stir in the milk, curry powder, celery salt, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste.

5. Warm the soup over medium-low heat for about 10 minutes, stirring often, until hot. Do not let it boil.

6. Add the peeled, deveined shrimp and cook for 3 to 4 minutes, stirring, until they turn pink and are opaque all the way through, reaching 145°F (63°C) in the thickest part.

7. Remove from the heat and stir in the sherry wine. Add more to taste if desired, then ladle into bowls and serve hot.