Butternut Squash and Corn Soup

    40 min

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

    3 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    Delicious! I added a pinch of Cajun spices.  -  19 Jul 2012


    Very nice indeed, I added a pinch of crushed chili flakes  -  24 Jun 2011


    This soup was truly delicious. The whole family loved this one.  -  30 Nov 2008