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Butternut squash soup with prawns

Butternut squash soup with prawns

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 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


  1. 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.

  2. Add the butternut squash and cook for 5 minutes, until starting to get some colour. Add the salt, cumin and stock and mix well.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,193kJ/ 286kcals



Saturated Fat












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