Butternut Shrimp Soup Topped with Sherry
Creamy, comforting, and elegantly indulgent, this Butternut Shrimp Soup Topped with Sherry is a show-stopping dish perfect for cozy nights or special occasions. Roasted butternut squash forms the velvety base of this soup, blended with savory notes of garlic, onions, and a splash of rich coconut milk for a luxuriously smooth texture. Sweet, succulent shrimp seasoned with paprika add a tender and slightly smoky bite, while the finishing drizzle of sherry elevates each bowl with a touch of complexity and sophistication. Whether you’re serving this as a starter or a main course, this quick-to-make recipe (ready in just over an hour) is a crowd-pleaser that tastes as stunning as it looks.
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 1 medium carrot
- 1 medium onion
- 3 cloves garlic cloves
- 4 cups vegetable or chicken stock
- 1 cup coconut milk
- 1 pound raw shrimp (peeled and deveined)
- 1 teaspoon paprika
- 4 tablespoons sherry
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the squash on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
Meanwhile, dice the carrot and onion. Mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced carrot and onion and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Once the squash is roasted, add it to the pot along with the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Use an immersion blender (or transfer the mixture to a standing blender in batches) to puree the soup until smooth and creamy.
Stir in the coconut milk and adjust seasoning with additional salt and pepper if needed. Keep the soup warm over low heat.
In a separate pan, heat a drizzle of olive oil over medium heat. Season the shrimp with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Cook the shrimp for 2-3 minutes per side until pink and opaque.
Ladle the soup into bowls and top with the cooked shrimp.
Finish each bowl with a drizzle of sherry and a sprinkle of fresh cilantro.
Serve warm and enjoy this flavorful, comforting soup!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
