Butternut and Sweetcorn soup

Butternut and sweetcorn soup

By Julie Published: October 5, 2012

• Makes: 1 big pot (8 Servings)
• Prep: 20 mins
• Cook: 50 mins
• Ready In: 1 hr 10 mins

Really simple, and cheap when squash is is season. I tend to leave the skin on, as it is blended in the end anyway, and I think there is some goodness in it. Also, you can be really frugal and dry the seeds for planting!

Ingredients

• 1 whole Butternut Squash roughly chopped, seeds removed, I keep the skin on
• 2 tbsp Olive Oil
• 1 litre Vegetable Stock
• 1 whole Onion chopped
• 2 cloves Garlic chpped
• 1 stick Celery chopped
• 1 cup Sweetcorn fresh, frozen, or tin

Instructions

1. Heat your oven to approx 200c, add your chopped butternut to an oiled baking tray, sprinkle with thyme, salt and pepper and cook for approx 30 mins.
   
2. After 20 mins - Heat the rest of the oil in a large pot, and gently fry your onion, garlic and celery. Once your butternut is nice and soft, and slightly browned on the edges add this to your pot and give it all a good stir.
   
3. Now add your stock, and your sweetcorn. Allow this to cook for a further 10-15 mins, give the juice a taste and adjust seasoning if neccessary. Once you are happy with it - blend and serve! Simple and soooo tasty!
   

• Cuisine: British
• Course: Soup
• Skill Level: Easy