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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