I like everything in winter. I like the refreshing morning, the burning stove in the evening, the change of trees, snuggling on the bench and warm food.I like to be comfortable with heat A bowl of stew Or homemade soup. Soup may be one of the easiest things to make, and it may also be one of the most valuable things. I made a batch of butternut squash and sweet corn soup this weekend and want to share my recipe with you.
raw material
1 tablespoon butter
One large or two small butternut squashes
One brown onion, chopped
2 cloves garlic, crushed
3 pieces of vegetable broth
300ml whole milk
1 teaspoon mixed vanilla
1 teaspoon minced black pepper
200 g sweet corn
150ml double cream
method
Preheat the oven to 200°c/180° fan
Cut the butternut squash in half lengthwise and remove the seeds. Wrap in foil and place on a baking sheet in the oven for 35 minutes or until tender.
Fry the onions in butter for 2-3 minutes until they start to soften. Add garlic and mixed herbs, then gently fry for a few minutes.
When the butternut squash is soft, remove it from the oven and scoop the pulp into a large pan.
Add the onion, milk and stock cubes to the pumpkin, and then heat it over a low heat.
Use a stick mixer to puree the pumpkin.
Add double cream and check the consistency. If necessary, add a little more milk.
Add the sweet corn and stir gently for a few minutes until hot.
Season with crushed black pepper and enjoy with fresh rolls or small snacks.
Print recipe
Butternut Squash Sweet Corn Soup
Wonderful cream soup to warm you up
raw material
- 1 Butternut Squash Big or two small
- 1 Brown onion Diced
- 1 Spoon butter
- 2 Garlic cloves broken
- 3 Vegetable stock cubes
- 300 Milliliters Whole milk
- 1 teaspoon Mixed herbs
- 1 teaspoon Crushed black pepper
- 200 G sweet corn
- 150 Milliliters Double cream
instruct
-
Preheat the oven to 200°c/180° fan
-
Cut the butternut squash in half lengthwise and remove the seeds. Wrap in foil and place on a baking sheet in the oven for 35 minutes or until tender.
-
Fry the onions in butter for 2-3 minutes until they start to soften. Add garlic and mixed herbs, then gently fry for a few minutes.
-
When the butternut squash is soft, remove from the oven and scoop the pulp into a large pan.
-
Add the onion, milk and stock cubes to the pumpkin, and then heat it over a low heat.
-
Use a stick mixer to puree the pumpkin.
-
Stir in the double cream and check the consistency. If necessary, add a little more milk.
-
Add the sweet corn and stir gently for a few minutes until hot.
-
Season with crushed black pepper and enjoy with fresh rolls or small snacks.
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