Butternut squash soup with sweetcorn salsa

Try this warming soup made with seasonal butternut squash and sweetcorn:the perfect remedy for chilly autumn days! The zesty salsa made with tomatoes, corn, feta cheese and coriander makes it extra special if you really want to impress!

Prep 15 mins Total 45 mins

1 tablespoon vegetable oil
25g butter
2 medium onions finely chopped
750g peeled and deseeded butternut squash chopped
250g sweetcorn kernels fresh or frozen (defrosted)
600ml hot vegetable stock
Juice 1 lime
Salt and freshly ground black pepper
For the salsa
A small knob butter
1 tbsp vegetable oil
4 tbsp sweetcorn kernels, fresh or frozen (defrosted)
8 cherry tomatoes quartered
2 tbsp coriander leaves
Zest 1 lime
100g diced Wensleydale cheese or feta cheese

Heat the oil and butter in a pan, add the onions, cook for 10 minutes covered.
Add the butternut squash, sweetcorn and stock. Bring to simmering point, reduce the heat and gently cook, partially covered, for 30-35 minutes.
For the salsa, heat the butter and oil together. When sizzling add the sweetcorn, for 7-8 minutes. Cool; mix with the other salsa ingredients.
Whiz the soup in a blender until smooth. Reheat adding the lime juice and seasoning.
Ladle into warm bowls and add a spoonful of salsa to each one.

Cooks Tips: Get ahead: Make the soup up to 2 days ahead: chill. It can also be frozen.

Leave a Reply

Your email address will not be published. Required fields are marked *