Butternut and Sweetcorn Soup

    (34)
    40 min

    This deliciously summery soup is simple to make and features the sweet, simple flavours of butternut squash and sweetcorn.


    29 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1 onion, chopped
    • 1 butternut squash, peeled and cubed
    • 150g (5 oz) sweetcorn kernels
    • 750ml (1¼ pints) vegetable stock
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground black pepper
    • 120ml (4 fl oz) natural yoghurt
    • 1/2 teaspoon ground nutmeg

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

    1. Heat the olive oil in a casserole over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the pot 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 casserole pot from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yoghurt and nutmeg.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (31)

    by
    1

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

    by
    1

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

    1

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

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