John Myers
Butternut Squash Cream Soup with Corn
The perfect butternut squash cream soup with corn recipe with a picture and simple step-by-step instructions.
- 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
- 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.
Facebook Comments