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Butternut Shrimp Soup with Sherry
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 3.1g|
|Saturated Fat 1.7g|
|Total Carbohydrate 23.3g|
|Dietary Fiber 3.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|