Butternut Squash Soup with Coconut, Ginger and Prawns
Equipment
- Large soup pot
- A frying pan
- Hand blender
Ingredients
- 350 g butternut squash, peeled and cut in large cubes
- 300 ml chicken stock
- 16-20 medium prawns, peeled, tail on
- 3 cm piece fresh ginger, roughly chopped (see Notes)
- 5 cloves of garlic, lightly pressed
- 1 small red onion, quartered
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 200 ml coconut milk or cream
- fresh coriander leaves
- salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Boil butternut squash until soft, reserve one cup of broth and drain.
- Heat oil to medium. Fry together prawns, onion and garlic until the prawns are cooked.
- Remove from the pan, reserve the prawns and transfer the fried onion, garlic and all the juices from the pan into the pot with boiled squash.
- Add the reserved broth, fresh ginger, ground coriander, salt and pepper and blitz until smooth.
- Return to the stove, add chicken stock and bring to simmer. Stir in the coconut milk and remove from heat; add the salt and adjust to perfection.
- To serve, divide the prawns between plates, pour in the soup, season with freshly ground black pepper and sprinkle with coriander leaves.
Notes
- Both butternut squash or sweet pumpkin (like kabocha) are suitable in this recipe.
- If using coconut cream, you may want to reduce the quantities to 100-150ml.
- The suggested amount of ginger will bring in a nice, noticeable kick - if you prefer it less spicy, half the quantity.