Butternut Squash & Prawn Soup
Submitted by sandypatty37
Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.
YIELD
8 ServingsPREP
30 minCOOK
60 minREADY
90 minThis butternut squash soup goes well beyond the usual puree-and-season routine by building a homemade prawn stock from the shells. That stock infuses every spoonful with a deep, briny sweetness that store-bought broth simply cannot replicate.
The method is a two-stage process. First, you sauté the prawn shells with leeks in butter until they turn pink and fragrant, then simmer them with white wine, thyme, and parsley. Strain that liquid and use it to cook the squash. The result is a soup where the shellfish flavor runs all the way through, not just sitting on top as a garnish.
Rosemary simmers with the squash and gets discarded before pureeing. It adds a piney, herbal note that keeps the sweetness of the butternut in check. Fresh lemon juice at the end brightens everything up and prevents the soup from tasting flat.
The prawns themselves are poached in the finished soup just until pink, then served on top of each bowl. That contrast of silky puree and tender whole prawns makes this feel like a restaurant dish.
Kitchen Tips
- Press hard on the prawn shells when straining. Most of the flavor is locked in those shells, and a gentle strain leaves it behind.
- Puree in small batches and be careful with hot liquids in the food processor. Never fill it more than halfway or the lid can blow off.
- A few dashes of Tabasco at the end adds warmth without obvious heat. You shouldn’t taste “hot sauce," just a little extra zing.
Variations
- Coconut curry version: Replace the wine with coconut milk and add a tablespoon of curry paste for a Thai-inspired twist.
- Crab garnish: Swap the prawns for lump crab meat scattered on top for an even more elegant presentation.
Ingredients
Directions
The Stock :
Melt the butter in a large saucepan over medium high heat.
When hot, add the prawn shells and leeks and sauté until the shells turn pink and the leeks are translucent.
Add the thyme, parsley, water and wine and bring to a boil.
Reduce the heat and simmer for 20 minutes, pressing down on the prawn shells to extract their flavor.
Strain the stock through a fine sieve, again pressing on the prawn shells.
Reserve the stock and discard the solids.
The Soup:
In the same saucepan in which you sautéed the prawns, add the onions and sauté until translucent.
Add the squash and rosemary, reduce heat to low, cover and cook, stirring occasionally, for 10 minutes.
Add 5 cups of the stock and lemon juice.
Bring to a boil, reduce heat to low, cover and cook until the squask is very tender, 10 to 15 minutes.
Discard the rosemary.
Purée the soup in a food processor or food mill in small batches.
Add the remaining 1 cup stock if the soup is you desire a thinner soup.
Return the purée to the pan over medium heat.
Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn pink.
Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few dashes of Tabasco.
To serve:
Ladle the soup into shallow soup bowls and set 6 prawns on top of each.
Comments
