Sweetcorn and Butternut Squash Soup
A delicious winter warmer soup. Perfect for lunch with a crusty roll.
- 1 knob of butter
- 1 onion, finely chopped
- I large butternut squash, peeled and cubed.
- 300ml (1/2 pint) milk
- 600ml (1 pint) vegetable stock
- 500g (1 ¼ lb) sweetcorn
- 6 teaspoons crème fraiche (optional)
- freshly ground black pepper to taste
Prep: 20 mins |Cook: 40 mins
|1.||Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.|
|2.||Stir in the butternut squash and cook over low heat for about 10 minutes. Add the milk and vegetable stock; simmer until squash is soft enough to pierce with a fork, about 20 minutes. Add corn.|
|3.||Blend the soup either with a hand blender or by putting it into a food processor. DO NOT BLEND TO SMOOTH! It needs to be a little chunky.|
|4.||Serve with a dollop of crème fraiche and plenty of ground black pepper. Enjoy!|