Butternut Squash Soup With Charred Corn and Chilli

Butternut Squash Soup With Charred Corn and Chilli

This is one of those soups we genuinely make on rotation all autumn and winter. There's something about roasting the squash first that takes it from a nice bowl of soup to a proper wow moment. The charred corn adds this little sweet, smoky bite and the chilli gives it just enough heat to keep things interesting. It's rich, creamy, and deeply comforting without being heavy. Make a big batch tonight and you'll be happy about it all week.

Cook: 70 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray
  • Large soup pot
  • High-speed blender or stick blender
  • Non-stick frying pan

Ingredients

  • 1 butternut squash
  • 6 large cloves of garlic
  • 2 onions
  • 1 large carrot
  • 2 red chillis
  • 500ml vegetable stock
  • Salt and pepper
  • 1 tin of sweetcorn
  • chilli oil
  • plant-based cream

Method

1

For the roasted squash

  • Cut the squash in half lengthwise, and remove all of the seeds, and transfer to a baking tray. Pop the garlic cloves inside the hole where the seeds were, season with salt and drizzle both squash halves with a good amount of olive oil
  • Roast in the oven for 45 minutes until the golden on the outside and tender on the inside
2

Whilst the squash roasts

  • Peel and chop the onions, roughly chop the carrot and red chilli
  • In a large soup pot, heat 1 tbsp olive oil on medium to high heat and saute the onions until soft and translucent, about 5 minutes
  • Once soft, add the carrots and red chilli, and continue to cook for 10 minutes, until the carrots have slightly softened
3

For the charred corn

  • Bring a pot of salted water to the boil and blanch the corn husks for 4 minutes, then drain the water. Once cool enough to handle, remove the kernels from the cob. If using canned corn, skip this step
  • Heat a drizzle of olive oil on a non-stick frying over high heat. Carefully add the corn, cook for 4-6 minutes, constantly stirring, so that the corn chars and crisps up
4

Return to the soup

  • When the squash is ready, remove from the oven and scoop the flesh away from the skin and pop the garlic from the skin
  • Add the squash flesh and garlic to the soup pot, followed by the stock. Bring to the boil, then reduce heat and simmer for 5 minutes
  • Using a high speed blender or stick blender, blitz the soup until smooth and velvety. You may want to add some water to loosen slightly. Taste and season to perfection
5

To serve

  • Ladel the soup into 4 bowls, top with crispy corn and a drizzle of chilli oil
  • The soup will keep in an airtight container in the fridge for 3-4 days

Tips & Variations

  • Char the corn properly: Don't rush the corn in the pan. Let it sit without stirring so it actually chars rather than just steams. That colour is where all the flavour lives.
  • Blend it smooth: We find this works really well when you blend it in batches and push it through a sieve if you want it really silky. Trust us on this one, it makes a big difference to the final texture.
  • Adjust the heat: If you're making this for people who don't love spice, just use half the chilli and add a pinch of smoked paprika instead. You still get warmth and flavour without the fire.

Why This Works

The trick here is roasting the squash rather than just boiling it. That time in the oven caramelises the flesh and concentrates all the natural sweetness, which gives the soup a depth you just can't get any other way. Then charring the corn separately adds a smoky contrast that cuts through the creaminess and makes every spoonful a bit more exciting.