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Creamy butternut squash and sweetcorn soup served
Creamy, sweet squash soup with corn

Creamy butternut squash and sweetcorn soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Two gifts from the American continent, pumpkin and sweetcorn, meet in this soul-warming soup. Both vegetables are naturally sweet, so the result is a dessert-like yet savoury dish. The creaminess of the squash and the crunch of the corn create a playful texture. This soup is the perfect definition of 'comfort food' on a rainy autumn day.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan.
  • Sharp knife: for chopping the squash.
  • Stick blender.

Allergen Information

⚠️ Milk
⚠️ Celery (in the stock)

Instructions

1 ✓

Peel and deseed the squash, then cut into 2-3 cm cubes. Finely chop onion and garlic.

Tip: It's worth cutting the squash into smaller cubes so it cooks faster.
2 ✓

Sweat the onion in butter until soft, then add garlic for a minute.

Tip: The sweetness of onion establishes the soup's flavour profile. Do not brown too much.
3 ✓

Add the squash, toss, then pour in stock. Simmer under a lid for about 15-20 minutes until squash is completely soft.

Tip: Test with a fork: if it goes into the squash without resistance, it's done.
4 ✓

Add half the sweetcorn (100g) to the soup, and cook for another 5 minutes. Set the other half aside for serving.

Tip: Corn starch content will further thicken the soup when blended.
5 ✓

Blend soup until completely smooth with a stick blender. If corn skins bother you, sieve now.

Tip: Corn skin is indigestible fibre (cellulose) which is hard to completely pulverise.
6 ✓

Stir in cream, season with salt and pepper, and warm through. Do not boil anymore.

Tip: Cream rounds off the flavours.
7 ✓

Serve with reserved sweetcorn kernels sprinkled on top as garnish.

Tip: Crunchy kernels add texture to the cream soup.

Recipe FAQ

What squash should I use?
Butternut squash is the best choice because it is creamy and sweet. Halloween pumpkins are not good for cooking!
The corn skins are annoying in the soup.
If you want a completely smooth soup, pass through a sieve after blending, or use a high-power blender.

Ingredients

  • 500 g Butternut Squash (peeled, cubed)
  • 200 g Sweetcorn (tinned or frozen)
  • 1 head Onion
  • 2 cloves Garlic
  • 3 g Butter
  • 750 ml Vegetable stock
  • 150 ml Single cream (cooking cream)
  • 1 tsp Salt
  • 0.5 tsp Black pepper