Ingredients
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3 cups peeled and cubed butternut squash
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3 cups milk
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1 cup chicken broth
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salt and pepper to taste
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½ teaspoon curry powder
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¼ teaspoon celery salt
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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⅓ pound small shrimp - peeled and deveined
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2 pears - peeled, cored and diced
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1 tablespoon sherry wine, or to taste
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
155 | Calories |
3g | Fat |
23g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 155 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 9% |
Cholesterol 48mg | 16% |
Sodium 168mg | 7% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 11% |
Total Sugars 13g | |
Protein 10g | 20% |
Vitamin C 18mg | 20% |
Calcium 197mg | 15% |
Iron 1mg | 7% |
Potassium 547mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.