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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You wouldn't normally think of squash and shrimp as a natural food combination but this soup is truly delicious - and the ingredients will keep everyone at the table guessing! You can make two variations: either with milk as listed or make it lighter by using the juice of one lemon instead. Black pepper ground over the top is essential. Ingredients:
700 g squash or 700 g fresh pumpkin, peeled and chopped |
1000 ml boiling water |
2 chicken stock cubes |
200 g frozen shrimp |
1 large apple, peeled and grated |
1 cup milk |
50 g butter (optional) |
salt & freshly ground black pepper |
Directions:
1. Put the squash, boiling water, stock cubes, apple and shrimp into a large saucepan.
2. Heat until boiling, then reduce heat and let simmer for 20 minutes until the squash is tender.
3. Blitz in a blender until the soup is smooth.
4. Stir in the milk or lemon juice.
5. Ladle into bowls and season with salt and black pepper.
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