My super smooth butternut squash soup with king prawns

soup

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.

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RECIPE (Serves 6)

You will need:

1 Butternut squash (about 1kg, peeled and de-seeded).

Olive oil

Butter

2 garlic cloves (thinly diced)

1 litre of vegetable stock

50ml of single creme

500gr of king prawns

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Preparation:

1. Dice the butternut squash.

2. Roast the cubes in the oven at 180Β° 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 andΒ 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.

soup 1

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