Squash and Shrimp Soup

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: 25 mins
• Serves: 4-6

Ingredients

• 700  g squash or 700  g fresh pumpkin, peeled and chopped
• 1000  ml boiling water
• 2  chicken stock cubes
• 200  g frozen shrimp
• 1  large apple, peeled and grated
• 1  cup milk
• 50  g butter (optional)
•  salt & freshly ground black pepper

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.