Butternut squash soup-langoustine
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243 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
6 people
6 langoustine tails
6 leaves flat-leaf parsley
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
1 pinch salt
1 pinch pepper
1 knob butter
150 ml coconut milk
500 ml water
150 ml semi-skimmed milk
1 kg butternut squash
1 chicken stock cube
Associated products
Tips
For a gourmet version, add diced fourme d’Ambert (or another blue cheese), roasted chestnuts, or even scallops.
RECIPE STEPS
1
Peel the squash, remove the seeds, and roughly cut into cubes.
- 1 kg butternut squash
2
Put the squash and other the ingredients into the metal bowl.
Run the program.
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 150 ml semi-skimmed milk
- 1 kg butternut squash
- 1 chicken stock cube
- 500 ml water
Cream soup
30:00 / Auto / 110°C
3
Melt the butter in a bain-marie and deshell / peel the langoustine tails.
- 6 langoustine tails
- 1 knob butter
4
Brush the prawns with melted butter, season then pan-fry for 1-2 minutes on each side.
- 6 langoustine tails
- 1 pinch salt
- 1 pinch pepper
- 1 knob butter
5
Just before serving, add the coconut milk and mix.
Garnish each bowl with a langoustine and a sprig of chervil.
- 6 langoustine tails
- 6 leaves flat-leaf parsley
- 150 ml coconut milk
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
really easy really yummy soup. I didn't bother with prawns.