Butternut squash soup

with langoustine tails

Preparation : 10 min	Resting : -
Cooking : 30 min	Equipment :
Difficulty :	Rating : 7 rates
Download the recipe :
Programmes :	accessories :

Serves 6 :

1	kg butternut squash
1	chicken stock cube
500	ml water
300	ml semi-skimmed milk
½	tsp ground nutmeg
½	tsp ground cinnamon

6	shelled langoustine tails
15	g butter, melted
150	ml coconut milk
6	sprigs flat-leaf parsley
	salt, pepper

1	Peel the squash, remove the seeds, and roughly cut into 3cm cubes.
2	Put the cut squash, chicken stock cube, water, milk, nutmeg and cinnamon in the metal bowl. Run the CREAMED SOUP programme.
3	Brush the langoustine tails with melted butter, season then pan-fry for 3 minutes on each side.
4	Just before serving, add the coconut milk, mix and garnish each bowl with a langoustine tail and sprig* of parsley.

Chef’s tip

You can replace langoustine tails with prawns.
For a gourmet version, add diced fourme d’Ambert (or another blue cheese), roasted chestnuts, or even scallops.

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ALL COMMENTS

Liseylou

didnt do 2nd part with seafood/coconut milk. the soup was a bit watery. will reduce water next time.

Kylee

Loved the texture. The cinamon and nutmeg was good. Added some cream at end. Smell was amazing.

Nanook

Nice with some curry powder (I used very heaped tsp babas meat curry powder and omitted the nutmeg). Used hefty unmeasured serving of coconut butter extra water in place of coconut milk, and probably used too much butter too. It was to die for. And beautifully velvety

Yvonne

I didn't use the langoustines but the soup itself was very good. Easiest soup Ive made and quantity could feed 4-6 people.