Butternut Squash Soup With Charred Corn and Chilli

1:10 h

You guys have been craving soup recipes and we couldn't resist! Welcome to our new series 'Soup-er Sundays', a series dedicated to everyone's favourite winter comfort food! First is our banging butternut squash soup, loaded with roasted veggies, chilli and crispy corn. Its comfort in a bowl - check out the recipe below. 

Start cooking ➞




For the Soup

<item-todo-done>1 butternut squash<item-todo-done><item-todo-done>6 large cloves of garlic<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>2 red chillis<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Charred Corn

<item-todo-done>1 tin of sweetcorn<item-todo-done>

To Serve

<item-todo-done> chilli oil<item-todo-done><item-todo-done> plant-based cream<item-todo-done>

Before you start

Oven preheated to 200*C | Lined baking tray | Large soup pot | Small non stick frying pan | Stick blender or high speed blender

For the roasted squash

  • Cut the squash in half lengthwise, and remove all of the seeds, and transfer to a baking tray. Pop the garlic cloves inside the hole where the seeds were, season with salt and drizzle both squash halves with a good amount of olive oil
  • Roast in the oven for 45 minutes until the golden on the outside and tender on the inside

Whilst the squash roasts

  • Peel and chop the onions, roughly chop the carrot and red chilli
  • In a large soup pot, heat 1 tbsp olive oil on medium to high heat and saute the onions until soft and translucent, about 5 minutes
  • Once soft, add the carrots and red chilli, and continue to cook for 10 minutes, until the carrots have slightly softened

For the charred corn

  • Bring a pot of salted water to the boil and blanch the corn husks for 4 minutes, then drain the water. Once cool enough to handle, remove the kernels from the cob. If using canned corn, skip this step
  • Heat a drizzle of olive oil on a non-stick frying over high heat. Carefully add the corn, cook for 4-6 minutes, constantly stirring, so that the corn chars and crisps up

Return to the soup

  • When the squash is ready, remove from the oven and scoop the flesh away from the skin and pop the garlic from the skin
  • Add the squash flesh and garlic to the soup pot, followed by the stock. Bring to the boil, then reduce heat and simmer for 5 minutes
  • Using a high speed blender or stick blender, blitz the soup until smooth and velvety. You may want to add some water to loosen slightly. Taste and season to perfection

To serve

  • Ladel the soup into 4 bowls, top with crispy corn and a drizzle of chilli oil
  • The soup will keep in an airtight container in the fridge for 3-4 days
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