Butternut Squash Soup with Taggiasca Olives & Prawns
We love soups. Maybe this winter is not the most wintry one, but a dish to warm up our hearts will always be on our list.
The following recipe is super easy, delicious, and will make you very popular among your friends at the next dinner. Let us add healthy, because we do care about that too.
Ingredients (4 people)
500g Butternut Squash
50g Shallots (chopped)
12 Tiger Prawns
20 La Macina Ligure Organic Pitted Taggiasca Olives
700ml Vegetable Broth
Salt & Pepper
Extra Virgin Olive Oil
Finely chop the shallots, and let them brown with a tablespoon of Extra Virgin Olive Oil at low-medium heat for about 15 minutes. Cut the butternut squash and add to the pot, and let it brown for few minutes. Add the vegetable broth and simmer for 30 minutes.
Meanwhile, clean the prawns by removing the shell and the vein on the tail by cutting along the back. Heat up some Extra Virgin Olive Oil in a frying pan, add the prawns and cook through. Remove from the pan and cut each prawn in 3. Leave four intact to decorate the plate.
When the butternut squash is cooked through, adjust salt and pepper. Mix it to get a velvety soup or hand press it for a rustic look. Add the prawns, the Taggiasca Olives and a drizzle of Extra Virgin Olive Oil. Voilà!
Recipe inspired by La Cucina Italiana