Title: Butternut squash & prawn soup
 Categories: New, Text, Import
      Yield: 6 Servings
 
           Stock :
      6 tb Butter
     18 lg Prawns, shelled and
           -deveined, shells and p
      2    Leeks, trimmed and slices
      4    Fresh thyme sprigs
      6    Fresh parsley sprigs
      3 c  Water
      4 c  Dry white wine
           Soup:
      6 tb Butter
      2 md Yellow onions, thinly sliced
      2 lb Butternut squash, peeled and
           -cut into 2inc
      1    Fresh sprig rosemary
      6 c  Prawn stock
      2 tb Fresh lemon juice
           Salt and pepper
           A few dashes Tabasco
 
  The Stock : Melt the butter in a large saucepan over medium high
  heat. When hot, add the prawn shells and leeks and saute until the
  shells turn pink and the leeks are translucent. Add the thyme,
  parsley, water and wine and bring to a boil. Reduce the heat and
  simmer for 20 minutes, pressing down on the prawn shells to extract
  their flavor. Strain the stock through a fine sieve, again pressing
  on the prawn shells. Reserve the stock and discard the solids. The
  Soup: In the same saucepan in which you sauteed the prawns, add the
  onions and saute until translucent. Add the squash and rosemary,
  reduce heat to low, cover and cook, stirring occasionally, for 10
  minutes. Add 5 cups of the stock and lemon juice. Bring to a boil,
  reduce heat to low, cover and cook until the squask is very tender,
  1015 minutes. Discard the rosemary. Puree the soup in a food
  processor or food mill in small batches. Add the remaining 1 cup
  stock if the soup is you desire a thinner soup. Return the puree to
  the pan over medium heat. Slice the prawns in half lengthwise. Add
  the prawns to the soup and cook until they turn pink. Transfer prawns
  to a warm platter and cover. Season soup to taste with salt and
  pepper and a few dashes of Tabasco. To serve: Ladle the soup into
  shallow soup bowls and set 6 prawns on top of each. Garnish with
  rosemary. Yield:6 serving