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Butternut Squash & Sweetcorn Soup

1 hour

4-6 portions



3 garlic cloves

2 brown onions

3 Tsp cumin

Salt and pepper

2 vegetable stock cubes

1 medium-large butternut squash

1 tin of butter beans (400g)

1 tin of sweetcorn (260g)

700ml boiling water

300ml milk (OR 150ml single cream)

Toppings - parsley/single cream

Peel the butternut squash, scrape out the seeds with a spoon and roughly chop into 2cm x 2cm chunks.


Crush the garlic cloves. Dice the onions. In a large saucepan (not frying pan), add both to a drizzle of oil and fry for 5 minutes on a low heat. 


Add the cumin and a splash of water. Fry for another 5 minutes until soft. 


Add the squash chunks, boiling water, stock cubes, drained butter beans and the tin of sweetcorn. 


Generously season with salt and pepper.


Boil on a medium heat for 25-30 minutes (with a lid on for 15 minutes) until the squash is very soft and breakable.


Remove from the heat, add your chosen milk and use a hand blender to blend until smooth.


Top with chopped parsley, black pepper and cream if you like. Enjoy!

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