Butternut Squash and Prawn Soup

Butternut Squash and Prawn Soup


33 people made this

About this recipe: This is a wonderful soup, that can be served as a main course with crusty bread. Butternut squash is simmered in a creamy chicken stock, with pears, prawns and seasoning. Enjoy!


Serves: 6 

  • 425g peeled butternut squash, cubed
  • 750ml milk
  • 250ml chicken stock
  • 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
  • 150g small raw prawns, peeled and deveined
  • 2 pears, peeled, cored and diced
  • 1 tablespoon sherry wine or to taste

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Combine the squash, milk and chicken stock in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to the boil, then reduce heat to low and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
  2. Add 1/2 the shrimp and 1/2 the pears to the soup and bring to the boil. Cook for 5 minutes or until prawns turn opaque. Transfer the soup to a liquidiser or food processor and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
  3. Add the remaining prawns, remaining pears to the soup; simmer for another 5 minutes or until the prawns turn opaque. Stir in sherry and remove from heat. Ladle into bowls and garnish with a light sprinkle of cinnamon or nutmeg.

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