Spicy Squash and Prawn Soup

A glowing amber soup, velvety in texture, add a touch of spice to warm the cockles, with a passing nod to Thai, then you have my soup - simple but fancy, exotic yet homely - ticks all the boxes for me (and hopefully you!)

Ingredients

• RYVITA^® Cracked Black Pepper
• Squash (1 big)
• Prawns (100g)
• Spring Onions (4)
• Lazy Chilli - 1/2 teaspoon
• Lime Juice
• Tin Coconut Milk
• Vegetable Stock (to taste)
• Coriander - to garnish
• Lazy Ginger - 1 desertspoon

Method

Half squash lengthwise, season, add chill and drizzle with oil Roast in hot oven (200) for 1 hour till squash is soft.

Meanwhile lightly fry spring onions chopped small, with a desert spoon full of lazy ginger and add prawns, reserving a few for serving.

Liquidise de-skinned squash and its juices with the spring onions, prawns and ginger, till smooth.

Turn into pan and add tin of coconut milk and enough vegetable stock for right consistency.

Add a little lime juice and adjust seasoning. Serve topped with remaining prawns and chopped coriander.