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Butternut Squash & Sweetcorn Soup |
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Serves 6
A red Onion & Some garlic
2 Butternut Squash, Diced
1 litre of vegetable stock
A tin of Sweetcorn
A small chilli (to taste)
½ teaspoon of nutmeg or cumin
Cook the onion and garlic until soft, adding the chilli with either the cumin or nutmeg. Add the diced butternut squash & sweetcorn, then the stock giving everything a good old stir.
Bring to the boil, then simmer until the squash is tender. Blend with a hand mixer and await the taste of an incredibly delicious creamy soup. (Add more water if the consistency is too thick).
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