Butternut squash soup with prawns

Name: Butternut squash soup with prawns
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, roughly chopped; 2½ cm piece ginger, roughly chopped; 1 red chilli, roughly chopped; 1 butternut squash, peeled, deseeded and cut into 2.5cm pieces; 1 tsp salt; 1 tsp ground cumin; 750 ml vegetable stock; 175 g Essential Cooked Peeled Prawns; 3 tbsp double cream

Chetna Makan's soup is cooked with store-cupboard ingredients to add tons of flavour and depth

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Serves4
CourseStarter
Prepare10 mins
Cook25 mins
Total time35 mins
Plusresting

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Ingredients

2 tbsp olive oil
1 onion, roughly chopped
2½ cm piece ginger, roughly chopped
1 red chilli, roughly chopped
1 butternut squash, peeled, deseeded and cut into 2.5cm pieces
1 tsp salt
1 tsp ground cumin
750ml vegetable stock
175g Essential Cooked Peeled Prawns
3 tbsp double cream

Method

Heat the oil in the pressure cooker and add the onion. Cook over a medium heat for 5 minutes, until softened. Add the ginger and most of the chilli and cook for 1 minute more.
Add the butternut squash and cook for 5 minutes, until starting to get some colour. Add the salt, cumin and stock and mix well.
Put the lid on the pan and pressure cook for 15 minutes according to manufacturer instructions. Leave to rest for 10 minutes, then remove the lid.
Using a stick blender, liquidiser or food processor, blitz to a purée and return to the cooker. Season to taste. Add the prawns until thoroughly heated through, then swirl in the cream to serve, with the remaining chilli scattered over the top. Delicious with some crusty bread.

Cook’s tip

You can keep this recipe vegan and serve without the cream and the prawns. It’s
still delicious – add some cooked beans
or pulses for protein instead, if liked.