Butternut Shrimp Soup with Sherry

Combine the cubed squash milk and chicken broth in a saucepan. Season with salt pepper curry powder celery salt cinnamon and nutmeg. 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.

Add 1/2 the shrimp and 1/2 the pears to the soup and bring to a boil. Cook for 5 minutes or until shrimp is opaque. Transfer the soup to a blender or food processor and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.

Add the remaining shrimp and remaining pears to the soup and simmer for another 5 minutes or until shrimp is opaque. Stir in sherry wine and remove from heat. Ladle into bowls and garnish with a light sprinkle of cinnamon or nutmeg.