SHERRY AND BUTTERNUT SQUASH SOUP
I was trying to capture the flavor of the Fresh Choice Fall Harvest Butternut Squash Soup. I started from scratch, so I'm claiming this recipe as my own.
Provided by Rowenna
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer.
- In a separate large saucepan, stir fry the squash on medium heat until bright orange.
- Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
- Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done).
- Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
- Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done.
- Garnish with cheddar and sour cream, if desired.
BUTTERNUT SHRIMP SOUP WITH SHERRY
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
Provided by namaste2uom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 23.3 g, Cholesterol 48.1 mg, Fat 3.1 g, Fiber 3.2 g, Protein 10.1 g, SaturatedFat 1.7 g, Sodium 167.6 mg, Sugar 12.7 g
SHERRIED SQUASH SOUP
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 6
Steps:
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
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- Melt the butter in a 6- to 8-quart pot over medium-low heat. Add the leeks and cook, stirring with a wooden spoon, until softened, about 5 minutes (if they start to brown, add a few tablespoons of water). Add the squash, 1 teaspoon salt, a few grinds of pepper, and the nutmeg and cook, stirring frequently, for 5 minutes more. Add the sherry and cook until it is mostly reduced, a minute or two, then add enough stock to cover the squash (if you need more liquid, add a little water).
- Simmer, partially covered, until the squash is tender, about 20 minutes. Turn off the heat and let the soup cool for at least 20 minutes. If you plan to freeze the soup, blend it and freeze it without adding the milk and cream. This way, you’ll avoid a possibly grainy texture when you defrost it. Otherwise, working in batches, blend the soup with the milk until creamy, adding some water if it seems too thick. Stir in the cream, taste, and adjust the seasonings.
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