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Butternut squash soup

with langoustine tails

Butternut squash soup Cook expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 7 rates
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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
1Peel the squash, remove the seeds, and roughly cut into 3cm cubes.
2Put the cut squash, chicken stock cube, water, milk, nutmeg and cinnamon in the
metal bowl. Run the CREAMED SOUP programme.
3Brush the langoustine tails with melted butter, season then pan-fry for 3 minutes on
each side.
4Just before serving, add the coconut milk, mix and garnish each bowl with a
langoustine tail and sprig* of parsley.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
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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didnt do 2nd part with seafood/coconut milk. the soup was a bit watery. will reduce water next time.


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


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


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