Butternut and Sweetcorn Soup

Butternut and Sweetcorn Soup

This soup uses butternut and sweetcorn to make it a thick and creamy soup.

Ingredients, serves 4-6

1 white onion, finely chopped

2 cloves garlic, crushed

2 tablespoons olive oil and butter (a mixture prevents the butter burning)

1 butternut squash, peeled and diced

1 small tin sweetcorn in water, drained

1 teaspoon garam masala

400ml vegetable stock

juice of half a lemon

Himalayan salt, black pepper

parsley or coriander


  1. Heat the butter and olive oil in a pan and gently sauté the onions in the olive oil for two minutes. Add the garlic and cook for a further two minutes or until onions are soft and tender.
  2. Add the diced butternut squash and garam masala and continue to sauté for a further two to three minutes.
  3. Add the sweetcorn and stock and simmer for 25-30 minutes until the squash is tender.
  4. When it has cooled slightly, add the lemon juice and puree until smooth. Season with salt and pepper.
  5. Garnish with coriander or parsley and serve.


Dominique Ludwig

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