Butternut Squash Soup With Charred Corn and Chilli
- Simple
- 1:10 h
- 9 ingredients
You guys have been craving soup recipes and we couldn't resist! Welcome to our new series 'Soup-er Sundays', a series dedicated to everyone's favourite winter comfort food! First is our banging butternut squash soup, loaded with roasted veggies, chilli and crispy corn. Its comfort in a bowl - check out the recipe below.
Serves: 4
Ingredients
For the Soup
- 1 butternut squash
- 6 large cloves of garlic
- 2 onions
- 1 large carrot
- 2 red chillis
- 500ml vegetable stock
- Salt and pepper
For the Charred Corn
- 1 tin of sweetcorn
To Serve
- chilli oil
- plant-based cream
Before you start
Oven preheated to 200*C | Lined baking tray | Large soup pot | Small non stick frying pan | Stick blender or high speed blender
Step 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
Ingredients
- 1 butternut squash
- 6 large cloves of garlic
Step 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
Ingredients
- 2 onions
- 1 large carrot
- 2 red chillis
Step 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
Ingredients
- 1 tin of sweetcorn
Step 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
Ingredients
- 500ml vegetable stock
- Salt and pepper
Step 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
Ingredients
- chilli oil
- plant-based cream