Butternut Squash and Prawn Soup

    1 hour 20 min

    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!

    34 people made this

    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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    Reviews in English (29)


    This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter, but found it too sweet. Made it again leaving out only the sugar--much better, and definitely sweet enough. I also blended all of the pear (too much of a 'burst' of sweetness when biting into the little chunks of pear). A great recipe!  -  30 Mar 2005  (Review from Allrecipes US | Canada)


    I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut side down in inch of water, bake @350 for about 45 minutes... maybe an hour) & then scooped out the inside & added it to the milk & broth (cutting down the cooking time, naturally). I pureed all of the pears (didn't have quite as much as recipe called for because I used some in pear-tinis ;o) ) I did make the carmelized onions (they had a lot to the soup!) but I only used a couple tbp of butter, half an onion & sprinkled them w/ salt instead of sugar. The only sherry I had was a cream sherry but it worked. I started the meal off w/ Pear-tinis (even hubby liked those), served this soup w/ a salad (w/ pear/honey vinaigrette), garlic toast & finished it off w/ Pears w/ Raspberry Sauce. Thansk for a very enjoyable recipe namaste2uom!  -  07 Mar 2007  (Review from Allrecipes US | Canada)


    Quick to make. Pears are a nice touch! So healthy and tasty too!  -  19 Oct 2003  (Review from Allrecipes US | Canada)