Squash and Shrimp Soup
Ingredients
- 700 g squash, chopped, peeled and or 700 g fresh pumpkin
- 1000 ml boiling water
- 2 chicken stock cubes
- 200 g shrimp, frozen
- 1 large apple, grated, peeled and
- 1 cup milk
- 50 g butter, (optional)
- salt & freshly ground black pepper
Directions
Put the squash, boiling water, stock cubes, apple and shrimp into a large saucepan.Heat until boiling, then reduce heat and let simmer for 20 minutes until the squash is tender.
Blitz in a blender until the soup is smooth.
Stir in the milk or lemon juice.
Ladle into bowls and season with salt and black pepper.