Ingredients Jump to Instructions ↓

  1. 1 knob of butter

  2. 1 onion, finely chopped I large butternut squash, peeled and cubed.

  3. 300ml (1/2 pint) milk

  4. 600ml (1 pint) vegetable stock

  5. 500g (1 1/4 lb) sweetcorn

  6. 6 teaspoons creme fraiche freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.

  2. Stir in pumpkin and cook over low heat for about 10 minutes. Add the milk and vegetable stock; simmer until squash is soft enough to pierce with a fork, about 20 minutes. Add corn.

  3. Blend the soup either with a hand blender or by putting it into a food processor. DO NOT BLEND TO SMOOTH! It needs to be a little chunky.

  4. Serve with a dollop of crème fraiche and plenty of ground black pepper.


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