I love all things winter. I like the fresh mornings, the stove burning in the evenings, the changes in the trees, snuggly throws on the settee and warming food. I love getting cosy with a hot bowl of stew or homemade soup. Soup is probably one of the easiest things to make and possibly one of the most rewarding.
Butternut squash soup is a delicious, easy to make, and healthy soup. It’s perfect for the autumnal and winter seasons.
It’s a great dish to make when you want something warm and comforting on a cold winter day.Soup can also be a great way to get in some vegetables and make a healthy meal for your family.
Ingredients
1 tbsp of butter
A large, or two small butternut squash
A brown onion, chopped finely
2 garlic cloves, crushed
3 vegetable stock cubes
300 ml of whole milk
1 tsp of mixed herbs
1 tsp of cracked black pepper
200 g sweetcorn
150ml double cream
Can the soup be stored?
Yes of course! Soup is a great recipe to batch cook ready for convenient midweek meals.
You can store the cooked soup in an air-tight container in the fridge for around 4 days.
If you wish to freeze a batch, let the soup cool after cooking and pop it in a freezer-safe tub or bag. It should be good to go for at least 3 months!
Method
Pre-heat your oven to 200°c/180° Fan
Slice the butternut squash in half lengthways and remove the seeds. Wrap in foil and place on a baking tray in the oven for 35 minutes or until soft.
Fry the onion in butter for 2-3 minutes until starting to soften. Add the garlic and mixed herbs then fry gently for a couple of minutes.
When the butternut squash is soft, remove it from the oven and scoop the flesh into a large saucepan.
Add the onions to the squash along with the milk and the stock cubes then place over low heat.
Using a stick blender, puree the squash.
Stir in the double cream and check the consistency. Add a little more milk if required.
Add the sweetcorn and stir gently for a few minutes until hot.
Season with the cracked black pepper and enjoy with fresh bread rolls or petit pain.
Print the recipe
Butternut Squash and Sweetcorn Soup
Ingredients
- 1 Butternut squash Large or two small ones
- 1 Brown onion Diced finely
- 1 tbsp Butter
- 2 Garlic cloves Crushed
- 3 Vegetable stock cubes
- 300 ml Whole milk
- 1 tsp Mixed herbs
- 1 tsp Cracked black pepper
- 200 g Sweetcorn
- 150 ml Double cream
Instructions
- Pre-heat your oven to 200°c/180° Fan
- Slice the butternut squash in half lengthways and remove the seeds. Wrap in foil and place on a baking tray in the oven for 35 minutes or until soft.
- Fry the onion in butter for 2-3 minutes until starting to soften. Add the garlic and mixed herbs then fry gently for a couple of minutes.
- When the butternut squash is soft, remove from the oven and scoop the flesh into a large saucepan.
- Add the onions to the squash along with the milk and the stock cubes then place over a low heat.
- Using a stick blender, puree the squash.
- Stir in the double cream and check the consistency. Add a little more milk if required.
- Add the sweetcorn and stir gently for a few minutes until hot.
- Season with the cracked black pepper and enjoy with fresh bread rolls or petit pain.
Looks gorgeous! Will try this soon, using vegan butter and plant milk 🙂
I’ve been meaning to try making soups and so i’m going to make sure l do this winter. Love to try this love Buttersquash x
Looks like a great recipe would be fantastic in the colder weather with fresh bread
This sounds lovely and so easy to make!
This sounds delicious and perfect for keeeping warm with winter on the way.
This looks & sounds lovely – I love sweetcorn in soup, it’s under rated I think! #MMBC
Oh, I love butternut squash soup. Hadn’t thought about adding sweetcorn. I can imagine it’s a wonderful combination. #mmbc
First I have come across this flavoured soup.
This sounds and looks delicious! I love butternut squash soup but have never tried making it for myself – I will definitely be giving this a go!
This looks really good. I like the addition of corn. I haven’t seen that very often. I’m going to try this when I get some squash. #MMBC
Looks so comforting and tasty – pinned and shared! #MMBC
I have been looking for a new soup to try and this sounds delicious! #MMBC
Love the basic idea and soup-making but don’t like sweetcorn much at all so think I will pass on this one #MMBC
I’m going to make this
This recipe looks ideal for autumn and sounds delicious
This looks so easy and I love soup, so I’m bookmarking it and will let you know how it works out x
#MMBC
Butternut squash soup is delicious and your sounds very appetizing! #MMBC
This sounds delicious! I have frozen sweetcorn that I need to use up and this recipe sounds perfect 🙂
#MMBC
Why on earth have I been taking the skin off the butternut squash before baking it?? I have never thought of wrapping it in foil and the scooping the flesh out. Such a useful tip as I love making butternut squash soup.
This sounds like a perfect Autumnal recipe, definitely going to try it!
Sounds delicious. I love soups so will have to try this one.
I rarely make soup though I do wonder why after having this for dinner last night, it was delicious and I made enough to freeze for another easy midweek dinner. Thank you.
Love the sound of this recipe. Will have to try it out.
This looks super yummy, I’m definitely saving this recipe as a winter warmer
Amazingly gorgeous
This sounds absolutely delicious! I’ll definitely be making this in autumn!
I love homemade soup. Yours look so warm and cozy – I’m ready for cooler weather! #MMBC
This would be nice for autumn with some crusty bread x
Oh this sounds delicious, I could definitely eat this now and I know my other half would love it too, maybe even the kids!