Butternut Shrimp Soup With Sherry
This chef-curated Butternut Shrimp Soup With Sherry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 22g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 446 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Butternut Shrimp Soup With Sherry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Butternut Shrimp Soup With Sherry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Butternut Shrimp Soup With Sherry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 cups peeled and cubed
- butternut squash
- 3 cups milk
- 1 cup chicken broth
- salt and pepper to taste
- 1/2 teaspoon curry powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 pound small shrimp - peeled
- and deveined
- 2 pears - peeled, cored and diced
- 1 tablespoon sherry wine, or to
- taste
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Combine the cubed squash, milk and chicken broth in a saucepanStep 2: Technique & Execution
Season with salt, pepper, curry powder, celery salt, cinnamon and nutmegStep 3: Technique & Execution
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 scorchingStep 4: Technique & Execution
Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boilStep 5: Technique & Execution
Cook for 5 minutes, or until shrimp is opaqueStep 6: Technique & Execution
Transfer the soup to a blender or food processor, and blend until smoothChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 446 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 22g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 37g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Butternut Shrimp Soup With Sherry
This chef-curated Butternut Shrimp Soup With Sherry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Combine the cubed squash, milk and chicken broth in a saucepan
Technique & Execution: Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg
Technique & Execution: 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
Technique & Execution: Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil
Technique & Execution: Cook for 5 minutes, or until shrimp is opaque
Technique & Execution: Transfer the soup to a blender or food processor, and blend until smooth
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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