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Butternut Squash Cream Soup with Corn

5 from 4 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 70 kcal

Ingredients
 

  • 1 smaller Butternut squash
  • 40 g Butter
  • 1 small Onion, finely chopped
  • 1 tuber Fennel, finely chopped
  • 1 Carrot, finely chopped
  • 1 Garlic clove, finely chopped
  • 0,5 Dried chilli pepper
  • 2 tbsp Flour
  • 700 ml Vegetable broth
  • 200 ml Milk
  • 2 Corn on the cob stripped of the grains
  • 1 small bunch Dill, finely chopped
  • 1 small bunch Lime juice
  • Salt and freshly ground pepper

Instructions
 

  • Peel the pumpkin with a peeler, cut it in half lengthways, remove the seeds and roughly dice the flesh. Melt the butter in a large, tall saucepan and sweat the onion with fennel, carrot and garlic for 10 minutes over low heat stir frequently.
  • Add the chilli pepper and flour and cook for 1 minute while stirring, add the pumpkin cubes and pour in the broth. Bring to the boil and simmer for 10 minutes until the pumpkin is tender.
  • Stir in the milk, add the corn kernels and dill and let the soup simmer for another 5 minutes. Season well with salt and pepper and finally season with a little lime juice.

Nutrition

Serving: 100gCalories: 70kcalCarbohydrates: 4.9gProtein: 1.4gFat: 5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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