Butternut Shrimp Soup with Sherry

Ingredients

• 2 tablespoons olive oil
• 1 diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 3 cups vegetable or chicken broth
• 2 cups butternut squash, peeled and diced
• 1/2 cup sherry
• 1 pound of cooked shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped (optional)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
3. Add the thyme, nutmeg, pepper, and salt, and cook for 1 minute.
4. Stir in the flour and cook for 1 minute.
5. Stir in the broth, squash, and sherry, and bring to a boil.
6. Reduce the heat and simmer for 15 minutes, or until the squash is tender.
7. Stir in the shrimp and cook for 5 minutes.
8. Taste and adjust the seasoning if necessary.
9. Garnish with parsley if desired, and serve.

Interesting Facts

• Butternut squash is a type of winter squash that is rich in vitamins C and A.
• Sherry is a fortified wine that is made in the Jerez region of Spain.
• Shrimp is a type of crustacean that is high in protein and low in fat.