Spicy Butternut Squash Soup with Prawns
Delicious and warming soup has a silky texture and bright taste. Prawns, added to it make it filling and nutritious.
Veggies, cooked until tender, are incredibly rich in vitamins and minerals, so this is a super healthy meal. And on top of everything, it is low calories - perfect for a weeknight dinner.
- 300 g butternut squash (peeled, seeded, cubed)
- 100 g cauliflower (cut into florets)
- 1 carrot (peeled, sliced)
- 1 white onion (chopped)
- 2 garlic cloves (minced)
- 1 chilli pepper (seeded, sliced)
- 2 tbsp olive oil
- 100 ml single cream
- 300 ml veggie stock
- salt (to taste)
First sauté onion on a pan with oil for 3 minutes on medium to high heat, until soft.
Next add garlic, and chilli pepper and cook for 30 seconds.
Add paprika, turmeric, butternut squash, carrot, and stock and cook for 20 minutes, until veggies become soft.
Then puree it until smooth and add single cream, season with salt and cook for 1 more minute on low heat.
Fry prawns for 1-2 minutes on low heat in a pan with 1 tsp butter, season with salt.
Servings 2
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 29.24g10%
- Protein 22.5g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you leave seeds in chilli the soup will came out more spicy, cook it to your desired heat.
Thank your visiting.