|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||kg butternut squash
|1||chicken stock cube
|300||ml semi-skimmed milk
|½||tsp ground nutmeg
|½||tsp ground cinnamon
|6||shelled langoustine tails|
|15||g butter, melted|
|150||ml coconut milk|
|6||sprigs flat-leaf parsley|
|1||Peel the squash, remove the seeds, and roughly cut into 3cm cubes.|
|2||Put the cut squash, chicken stock cube, water, milk, nutmeg and cinnamon in the|
metal bowl. Run the CREAMED SOUP programme.
|3||Brush the langoustine tails with melted butter, season then pan-fry for 3 minutes on|
|4||Just before serving, add the coconut milk, mix and garnish each bowl with a|
langoustine tail and sprig* of parsley.
Loved the texture. The cinamon and nutmeg was good. Added some cream at end. Smell was amazing.
Nice with some curry powder (I used very heaped tsp babas meat curry powder and omitted the nutmeg). Used hefty unmeasured serving of coconut butter extra water in place of coconut milk, and probably used too much butter too. It was to die for. And beautifully velvety
I didn't use the langoustines but the soup itself was very good. Easiest soup Ive made and quantity could feed 4-6 people.