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Sweetcorn and Butternut Squash Soup recipe

Sweetcorn and Butternut Squash Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A delicious winter warmer soup. Perfect for lunch with a crusty roll.

53 people made this

IngredientsServes: 6

  • 1 knob of butter
  • 1 onion, finely chopped
  • I large butternut squash, peeled and cubed.
  • 300ml (1/2 pint) milk
  • 600ml (1 pint) vegetable stock
  • 500g (1 ¼ lb) sweetcorn
  • 6 teaspoons crème fraiche (optional)
  • freshly ground black pepper to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Melt the butter in a large saucepan over medium heat. Fry the onions in the butter, stirring frequently, until lightly cooked.
  2. Stir in pumpkin and cook over low heat for about 10 minutes. Add the milk and vegetable stock; simmer until squash is soft enough to pierce with a fork, about 20 minutes. Add corn.
  3. Blend the soup either with a hand blender or by putting it into a food processor. DO NOT BLEND TO SMOOTH! It needs to be a little chunky.
  4. Serve with a dollop of crème fraiche and plenty of ground black pepper.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (15)

Used different ingredients.I added a clove of garlic with the onions and it tasted great!-08 Sep 2008

Easy to make and very tasty. I added some salt and chilli powder though-04 Oct 2011

- Amazing - this was my first home made soup, and it was devoured by myself and my husband. will soooo be making some more!!-08 Oct 2011


Melt the butter in a large saucepan and fry the onion until translucent.

Add the butternut and cook for 5 – 6 minutes.

Pour over the milk and vegetable stock, stirring occasionally, allow to simmer for 25 – 30 minutes until the squash is cooked.

Using a stick blender, blend into a course soup then add the sweetcorn. If the soup is a little thick, add some more milk.

Season well with salt and black pepper and serve with some freshly cooked petit pain or crusty cobs.


Butternut Squash and Sweetcorn Soup

There are plenty of recipes for Pumpkin Soup out there, but I have always sworn by this one from Delia Smith’s Vegetarian Collection as my go to recipe. I love how the sweetcorn blended in with the soup gives it a bit more texture, and how those crispy fresh kernels just pop in between your teeth when you munch down on them. This is the original recipe but I’ve also highlighted where you can make substitutions to make it healthier (it’s quite obvious, really).

Butternut Squash Soup with Toasted Sweetcorn

700g … butternut squash, peeled, deseeded and chopped into 1″ dice
570g … sweetcorn kernels, from about 5-6 cobs of corn
25g …… butter (use olive oil instead)
1 ………. medium onion, peeled and finely chopped
275ml .. whole milk water
725ml .. vegetable stock
1 tsp ….. melted butter (for the sweetcorn)
Salt and black pepper

♥ Heat the olive oil/butter in a large lidded saucepan, and fry the onions until soft and translucent, about 5 minutes. Add the pumpkin and half of the sweetcorn. Give everything a good stir and season with salt and pepper. Cook over very low heat, with the lid on, for 10 minutes to sweat the vegetables.

♥ Pour in the water/milk and stock and simmer over medium heat for 20 minutes, with the lid on but leave a little gap or the milk (if you’re using it) might bubble over.

♥ Meanwhile, grill the remaining sweetcorn with/without butter on a baking tray for a bout 8 minutes, or until the kernels are nicely toasted. Make sure to keep an eye out for them so they don’t burn, and give them a shake half way through so they grill evenly.

♥ When the soup is ready, blend it to a purée. Serve the soup in warm bowls and sprinkle with the toasted sweetcorn.

Note: I relied on this soup as sustenance quite a bit when I was doing the Wild Rose Detox, but if you are on a low carb diet, then this is sadly NOT the soup for you. I mean, it’s not the same as eating a bowl of rice, and it’s still super healthy, but both corn and butternut squash are two vegetables which contain the most carbohydrates. I guess I’m going to have to find another soup recipe for the low-carb, low-sugar diet I’m (trying) to follow for the Bikini Fit Exercise Bootcamp, which I’ve decided to subject myself to for the next 4 weeks! Boo hoo.


  1. Preheat the oven to 180°C (160°C fan oven) mark 4.
  2. Put the squash on a baking tray, drizzle with olive oil and roast for 25 minutes or until golden.
  3. Meanwhile dry-roast the cumin, coriander and cardamom seeds in a small frying pan for 2&ndash3 minutes until they change colour and start to jump in the pan.
  4. Crush them finely, using a pestle and mortar.
  5. Melt the butter in a large pan, then add the onion and garlic, and cook for 5 minutes or until soft.
  6. Add the ground seeds with the turmeric, ginger, celery and leek, and stir well.
  7. Cook for a further 3 minutes, then add the squash and sweetcorn.
  8. Season with black pepper.
  9. Stir well, then cover and cook over a low heat for 10 minutes.
  10. Add the milk and stock, replace the lid, bring to the boil and simmer gently for 20 minutes.
  11. Take the soup off the heat.
  12. Whiz in a food processor or blender, leaving a little texture &ndash it doesn't need to be absolutely smooth.

Serve with wholemeal bread croutons and, if you like, add a swirl of yogurt.

Can be made gluten free if you use gluten-free bread or leave out the croutons.


Spiced corn, lentil and butternut squash chowder recipe

This chowder is full of the flavours of the Caribbean &ndash the warmth from the blend of spices is delightful with the sweetness of the corn and squash. The recipe serves six as a starter or four as a main.

Ingredients

  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 200 g yellow split lentils
  • 200 g butternut squash, roughly diced into 2cm/0.7in chunks
  • 700 ml vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 7.1 oz yellow split lentils
  • 7.1 oz butternut squash, roughly diced into 2cm/0.7in chunks
  • 24.6 fl oz vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 1 large white onion, finely diced
  • 2 garlic cloves, grated or finely chopped
  • 0.5 tsp cayenne pepper
  • 7.1 oz yellow split lentils
  • 7.1 oz butternut squash, roughly diced into 2cm/0.7in chunks
  • 3 cups vegetable stock
  • 1 x 400ml/13.5floz tin of coconut milk
  • 1 Scotch bonnet chilli, halved
  • 2 thyme sprigs
  • 1 x 200g/7oz tin of sweetcorn, drained
  • 1 pinch sea salt and freshly ground pepper

Details

  • Cuisine: Caribbean
  • Recipe Type: Chowder
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 6

Step-by-step

  1. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7&ndash8 minutes, until softened but not coloured.
  2. Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme.
  3. Bring to a simmer, then reduce the heat to low and cook for 20&ndash25 minutes, until the squash is tender and the lentils are soft but not mushy.
  4. Add the sweetcorn, season with salt and pepper and bring the soup back to a simmer.
  5. To serve, spoon into warm bowls and drizzle over a little chilli oil and a sprinkling of parsley.

This recipe is from Ainsley&rsquos Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.

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Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
  • 1 medium onion, chopped
  • 1 box (10 ounces) frozen corn, thawed
  • 1 1/2 teaspoons curry powder
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) vegetable broth
  • 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream heat through over medium-low (do not boil).


Roasted Butternut Squash & Ginger Soup Recipe

Roasted butternut squash and ginger soup may be the perfect bowl of comfort food. As temperatures seem to be sliding downwards I’m craving warmth, but also freshness after all the richly indulgent stodginess of Christmas. And so, I turn to spices. Punchy ginger fiery chilli soft, mellow garlic. They give such a lift to earthy winter produce, as well as helping to combat the ever-lurking sniffles at this time of year!

This recipe is all of those things, as well as being very easy to make – perfect for a lazy weekend. The charred sweetcorn topping only takes a minute to make and works so well to add an extra layer of texture and oomph, so don’t skip it!

Ingredients (serves 6):
1 large butternut squash (skin left on), deseeded and cut into chunks
1 heaped tsp ground turmeric
1 large onion, chopped
1 stick celery, chopped
1 large leek, chopped
1 tsp dried thyme (or 2 sprigs fresh, leaves picked)
3 cloves garlic, crushed and chopped
5cm piece fresh ginger, peeled and chopped
½ red chilli, sliced
500ml vegetable stock

For the charred corn topping:
200g tin sweetcorn, drained
1 tsp ancho chilli flakes
Chilli oil, to serve

  1. Preheat the oven to 220°C and put the squash in a large roasting dish. Drizzle with olive oil, season well and toss with the turmeric. Roast for 35-40 minutes, stirring once halfway through, until soft and golden, and the skin can be pierced easily with a knife.
  2. Meanwhile, heat a splash of oil in a large saucepan over a low-medium heat. Add the onion, celery and leek and cook gently for 10-15 minutes, until beginning to caramelise. Stir in the thyme, garlic, ginger and chilli and cook for 2 more minutes.
  3. Add the roasted squash to the pan, then pour in the stock along with 750ml boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes to thicken slightly. Remove from the heat, then use a hand blender to blitz the soup until smooth. Season to taste, and add a splash more water if you prefer a thinner soup. Return to a low heat to heat through.
  4. Heat a dry frying pan over a medium heat. Add the corn and fry for 5 minutes, stirring regularly, until popping and beginning to char. Transfer to a bowl and stir through the chilli flakes.
  5. Spoon the soup into bowls. Drizzle with a little chilli oil, then top with a spoonful of the charred chilli corn to serve.

How to Make Butternut Squash Soup in Your Crockpot.

First, peel and chop some butternut squash and sweet potatoes. This recipe uses BOTH those powerhouse orange veggies!

Then place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.

Using an immersion blender, puree the soup until smooth. Then add the remaining chicken broth, half and half, cumin, and coconut. Cook it for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.


  • 1 large butternut squash (about 3 lbs.)
  • About 1 1/2 tsp. kosher salt, divided
  • 1 tablespoon honey
  • 3 medium onions, chopped
  • Peeled cloves from 1 garlic head
  • ½ cup salted butter
  • 2 tablespoons chopped fresh sage leaves
  • 5 medium carrots, coarsely chopped
  • 1 ½ to 2 qts. reduced-sodium chicken broth
  • About 1/2 tsp. Hungarian paprika
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 3 cups corn kernels (cut from 3 or 4 ears)
  • ½ cup (4 oz.) crème fraîche or sour cream
  • 2 tablespoons finely sliced flat-leaf parsley

Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, until golden, 20 to 25 minutes. Add sage and carrots cook, stirring, about 5 minutes more.

Scrape squash from shells into onion mixture and add 1 1/2 qts. broth. Cover and bring to a boil over high heat reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.

Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, and nutmeg.

Add corn heat soup over medium heat, stirring a few times, until corn is tender-crisp, about 5 minutes. Thin with 1 to 2 cups more broth if you like. Ladle into bowls. Top with a spoonful of crème fraîche, a little paprika, and parsley.

Make ahead: Through step 4, up to 1 day, chilled. Reheat before adding corn in step


Spiced Butternut Corn Vegan Soup Recipe

So last week I wrote up a simple baked butternut squash recipe and this week I’m showing you one way you can use it! A lovely little ‘hearty’ dish that is super simple to make. Although the recipe looks like it has a lot of ingredients it’s actually really just has five core ingredients Butternut squash, sweetcorn, onion, coconut milk and vegetable stock. All the rest of the items are just oil to fry or seasonings that many of you will already have in your cupboards.

Typically a soup with corn and potato is a chowder – But I really wanted to mix things up a little and replace potatoes with Butternut squash because – Yum! So I’m not sure if this is technically a chowder? You tell me!

Although this vegan soup recipe is 100% dairy free, the combination of butternut squash, sweetcorn and coconut milk make this wonderfully rich and creamy- Plus if you’ve already pre-cooked your butternut squash for the week then you can use half for this soup ( which will be enough for a modest 2-3 meals for 2 people) and you still have half the squash left over to chop up into stews, pasta’s etc.


Watch the video: Εύκολη συνταγή σούπας σκουός Butternut - ψητή και κρεμώδης σούπα κολοκύθας Butternut (July 2022).


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