Squash and Shrimp Soup

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

Instructions

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.