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A bowl of butternut squash soup with homemade bread rolls. Served on a wooden board.

Butternut Squash and Sweetcorn Soup

5 from 2 votes
A wonderfully creamy soup to warm you up
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Total Time 45 minutes
Course: Main Course
Ingredients Method

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

Method
 

  1. Pre-heat your oven to 200°c/180° Fan
  2. 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.
  3. 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.
  4. When the butternut squash is soft, remove from the oven and scoop the flesh into a large saucepan.
  5. Add the onions to the squash along with the milk and the stock cubes then place over a low heat.
  6. Using a stick blender, puree the squash.
  7. Stir in the double cream and check the consistency. Add a little more milk if required.
  8. Add the sweetcorn and stir gently for a few minutes until hot.
  9. Season with the cracked black pepper and enjoy with fresh bread rolls or petit pain.