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. Alternate method for pureeing butternut recipe #194908
Ingredients
- Pears
- Butternut Squash
- Curry Powder
- Milk
- Chicken Broth
- Salt And Pepper
- Small Shrimp
- Sherry Wine
- Celery Salt
- Cinnamon
- Nutmeg
Instructions
- Clean out the squash
- Remove the skin and cut into 1 / 2 inch dice
- Measure 3 cups of cut-up squash
- In a saucepan, simmer the squash, celery salt, cinnamon, nutmeg, curry powder, milk, and broth for about 30 minutes
- Stir to keep the milk from burning
- Season with salt and pepper
- Add half the shrimp and pears to the pumpkin mixture and process in a food processor or blender until smooth
- Return to saucepan and simmer
- Add the remaining whole shrimp and pears and simmer for 5 more minutes
- Top with sherry, more cinnamon and nutmeg to taste
- Optional seving bowl:
- If you are going to serve the soup in a pumpkin, boil 2 quarts of water
- Cut the top off of the squash and clean out carefully
- Cut a notch in the top for the ladle to stick through
- Pour the boiling water into the squash and swish around and then pour into sink
- Pour the soup into the pumpkin