Butternut Squash & Sweetcorn Soup

Name: Butternut Squash & Sweetcorn Soup
Prep time: 1 h
Total time: 1 h
Yield: 6
Cuisine: american
Ingredients: 25 g butter; 1 onion (medium); 800 g butternut squash (peeled, deseeded, chopped into chunk); 165 g sweetcorn (tin); 275 ml whole milk; 3 tsp bouillon vegetable powder (dissolved in 700 ml water); 1 pinch salt; 1 pinch black pepper

Based on 3 ratings

In app

Fernando

Community member

funwithbrazilianportuguese.com

"This is an easy to prepare soup. Ideal for fall/autumn or winter months. Serve as a starter or main with am some nice bread."

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Pieces

8⅓ g

butter

⅓

onion (medium)

266⅔ g

butternut squash (peeled, deseeded, chopped into chunk)

55 g

sweetcorn (tin)

91⅔ ml

whole milk

1 tsp

bouillon vegetable powder (dissolved in 700 ml water)

⅓ pinch

salt

⅓ pinch

black pepper

Utensils

Lidded saucepan with a capacity of 3 pints 1.75 litres.

Step 1/7
- ⅓ onion (medium)
Chop the onion
Step 2/7
- 266⅔ g butternut squash (peeled, deseeded, chopped into chunk)
Chop the butternut squad
Step 3/7
- Lidded saucepan with a capacity of 3 pints 1.75 litres.
Soften the onion in there melted butter for about 8 mins, in medium heat, stirring regularly so that it doesn’t burn.
Step 4/7
Add the chopped butternut squash and sweetcorn. Stir and season with salt and pepper. Cook on medium heat for about 10 minutes with the lid on.
Step 5/7
Pour in the milk and stock and simmer on low heat for about 20 minutes. Put the lid on for but leave a little gap, so the milk doesn’t boil over.
Step 6/7
When the soup is ready, pour it into a food processor or blender and blend. Do it in batches.
Step 7/7
Serve with a nice bread. You can also save a bit of the sweetcorn and sprinkle over the soup, and you can also add a dollop off creme freche.
Enjoy your meal!