Butternut Squash & Sweetcorn Soup
Lidded saucepan with a capacity of 3 pints 1.75 litres.
- ⅓ onion (medium)
Chop the onion
- 266⅔ g butternut squash (peeled, deseeded, chopped into chunk)
Chop the butternut squad
- 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.
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.
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.
When the soup is ready, pour it into a food processor or blender and blend. Do it in batches.
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!