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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Spread the squash on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Step 4

Meanwhile, dice the carrot and onion. Mince the garlic cloves.

Step 5

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.

Step 6

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 7

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.

Step 8

Use an immersion blender (or transfer the mixture to a standing blender in batches) to puree the soup until smooth and creamy.

Step 9

Stir in the coconut milk and adjust seasoning with additional salt and pepper if needed. Keep the soup warm over low heat.

Step 10

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.

Step 11

Ladle the soup into bowls and top with the cooked shrimp.

Step 12

Finish each bowl with a drizzle of sherry and a sprinkle of fresh cilantro.

Step 13

Serve warm and enjoy this flavorful, comforting soup!

Nutrition Facts

Serving size	(3116.3g)

Amount per serving	% Daily Value*
Calories	1497.5

Total Fat 33.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 857.3mg	0%
Sodium 7621.5mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 42.9g	0%
Total Sugars 53.6g
Protein 128.9g	0%

Vitamin D 0IU	0%
Calcium 924.2mg	0%
Iron 11.0mg	0%
Potassium 5410.6mg	0%

*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.

Source of Calories

Fat: 20.0%

Protein: 34.0%

Carbs: 46.0%