Butternut squash soup with toasted sweetcorn recipe
Butternut Squash Soup with toasted sweetcorn recipe
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Recipe intro
This Butternut Squash Soup with Toasted Sweetcorn recipe is a delightful blend of flavors that will warm you up on a chilly day. The rich and creamy butternut squash base is complemented by the sweetness and crunch of toasted sweetcorn. This easy-to-make soup is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal. With its vibrant colors and comforting taste, this recipe is sure to become a favorite for both kids and adults alike.Keywords: butternut squash, soup, toasted sweetcorn, recipe, healthy
Butternut squash soup with toasted sweetcorn recipe details
Ingredients
| 500 g | squash, cubed |
| 450 g | sweetcorn, stripped from cob (or use tinned) |
| 75 g | butter |
| 1 large | onion, chopped |
| 250 ml | milk |
| 500 ml | vegetable stock |
Instructions
Melt the butter in a saucepan, add the onions and soften for 8 minutes. Add the chopped squash and half of the sweetcorn. Stir and season. With lid on, allow the vegetables to sweat gently for ten minutes. Then add milk and stock and simmer for about 20 minutes. Leave a gap on the lid because with milk it could boil over.Meanwhile, preheat the grill to high for 10 minutes. Mix the remainder of sweetcorn with melted butter, spread on a baking tray, season with salt and pepper and put under the hot grill for about 8 minutes, until golden and toasted. Stir regularly to prevent burning.
When the soup is ready, cool slightly and blend into puree in a food processor.
Reheat and serve with the toasted sweetcorn.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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