Although this soup is a typical winter dish, I still LOVE cooking it on days when I just want something comforting and wholesome. It is full of goodness, very easy to make and tastes delicious with some French baguette. My personal touch – some pan-fried garlic prawns and a little bit of cream on top.
RECIPE (Serves 6)
You will need:
1 Butternut squash (about 1kg, peeled and de-seeded).
2 garlic cloves (thinly diced)
1 litre of vegetable stock
50ml of single creme
500gr of king prawns
1. Dice the butternut squash.
2. Roast the cubes in the oven at 180° for 30min, on a non-sticky tray, toss with a table spoon of olive oil.
3. While it’s roasting, heat a tablespoon of olive oil in a deep pot and fry the large onion and 2 garlic cloves until soft (for about 10 – 15min)
4. When the butternut squash is roasted, throw it in the pot, add it to the onion/garlic and add the vegetable stock.
5. Add salt, pepper and herbs.
6. Let it boil for 10min then add 50ml of single cream.
7. Stir, then blend using a hand blender. Heat for 15min. Keep stirring.
8. While it’s cooking, fry some prawns in butter and 2 gloves of garlic in a shallow pan for 5min (2.5 minutes on each side) then add them to the soup.