“You wouldn't normally think of squash and shrimp as a natural food combination but this soup is truly delicious -- and the ingredients will keep everyone at the table guessing! You can make two variations: either with milk as listed or make it lighter by using the juice of one lemon instead. Black pepper ground over the top is essential.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the squash, boiling water, stock cubes, apple and shrimp into a large saucepan.
  2. Heat until boiling, then reduce heat and let simmer for 20 minutes until the squash is tender.
  3. Blitz in a blender until the soup is smooth.
  4. Stir in the milk or lemon juice.
  5. Ladle into bowls and season with salt and black pepper.

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