Butternut Squash and Corn Soup

Butternut Squash and Corn Soup


2 people made this

About this recipe: This is a deliciously creamy soup. Sweetcorn is simmered with butternut squash in a seasoned vegetable stock, pureed and then blended with natural yoghurt.

the butterfly

Serves: 4 

  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 onion, chopped
  • 1 butternut squash, peeled and cubed
  • 155g sweetcorn kernels
  • 750ml vegetable stock
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 125ml natural yoghurt
  • 1/2 teaspoon ground nutmeg

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the olive oil in a large saucepan over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and sweetcorn and cook for 3 more minutes. Pour the stock into the pan and bring to the boil; season with basil and black pepper.
  2. Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the pan from the heat and using a hand blender or working in batches with a liquidiser, process the soup until smooth. Stir in the yoghurt and nutmeg.

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