Butternut and Sweetcorn Soup

Butternut and Sweetcorn Soup

92saves
40min


28 people made this

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

yumn

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 (4)

jmj
by
1

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

RNorden
by
1

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

pebble02
1

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

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