Sweet and Spicy Butternut Squash Soup

(my own recipe)

Serves 4
Ingredients:

• 1 medium sized butternut squash 
• 3 leeks
• 4 celery sticks
• 4 small carrots 
• 1 tsp salt
• 1 tsp tandoori masala
• 1/2 tsp cayenne pepper
• 1 knorr concentrated chicken stock
• 100 ml cream

Garnish:

• decorticated shrimp 
• butter for frying
• coriander

Step One

 Clean the butternut squash and the carrots and cut them in to cubes. Clean the leeks and the celery sticks and cut them in to pieces. Put all the cut vegetables in a pot, cover them with water and let them simmer on low heat, until the carrots are soft.

Step Two 

 Take the vegetables out and place them into the blender, adding around 100 ml of the vegetable stock (the water in which the vegetables were boiled). Blend them well and pass them through a sieve. Put them again to a pot on low heat for 5-10 min. While it simmers, add salt, tandoori masala, cayenne pepper and concentrated chicken stock and mix well. Take the pot from the heat and add the cream.

Step Three

 Heat a pan, put a teaspoon of butter and the shrimp and fry them for 2-3 min. Take them out of the pan and cut them in small pieces. Place them on the middle of the serving plate, add the soup and fresh coriander on top. Serve while still hot.