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Dualit Product Recipe:

Roast butternut squash soup with brown shrimps by Monica Galetti

Portions: 2 Prep time: 5 minutes Cook time: 30 minutes

This is a delicious, flavoursome winter recipe, perfect for warming you up as the cold winter nights draw in. Also a perfect quick dish if you are short of time at supper!

  • 1 Medium butternut squash
  • Olive oil for cooking
  • 1 Onion, peeled and chopped in the mini chopper
  • 3 Garlic cloves, peeled, halved and germ removed
  • 1 Tbsp Pine nuts
  • 800ml Vegetable or chicken stock
  • 25g Butter
  • 120g Cooked peeled brown shrimps or crayfish tails
  • Sea salt and freshly ground black pepper
  • 2 Tbsp single cream (optional) to finish


  • Heat the oven to 200c/gas 6.
  • Peel, halve and deseed the butternut squash, then cut into 2cm chunks and place in a roasting tray
  • Drizzle with olive oil and season with a few pinches of sea salt
  • Roast in the oven for about 20 minutes until soft and caramelised
  • Meanwhile, heat a drizzle of olive oil in a medium saucepan
  • Add the chopped onion and sweat gently over a low heat for 7-8 minutes to soften
  • Add garlic and sweat for another minute
  • Add the pine nuts and cook for a minute or two until lightly golden and take the pan off the heat
  • Once the squash is cooked, add it to the onion mixture
  • Return to the heat
  • Pour on enough stock to cover and bring to the boil
  • Lower the heat and simmer for 5 minutes
  • Take the pan off the heat and using Dualit Blending stick, blitz the soup until smooth
  • Season with salt and pepper to taste and add enough of the remaining stock to give the required consistency. Heat through gently until hot
  • Melt the butter in a frying pan over a medium heat
  • Add the Brown shrimp or crayfish tails and gently warm
  • Spoon the Brown shrimp or crayfish into middle of soup bowl and pour the butternut squash soup around
  • Finish with a drizzle of cream and serve with toasted wholemeal bread

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