Sweetcorn and Butternut Squash Soup

    1 hour

    A delicious winter warmer soup. Perfect for lunch with a crusty roll.

    54 people made this

    Serves: 6 

    • 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:20min  ›  Cook:40min  ›  Ready in:1hr 

    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 pumpkin 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    Used different ingredients. I added a clove of garlic with the onions and it tasted great!  -  08 Sep 2008


    Easy to make and very tasty. I added some salt and chilli powder though  -  04 Oct 2011


    - Amazing - this was my first home made soup, and it was devoured by myself and my husband. will soooo be making some more!!  -  08 Oct 2011