Squash & Sweetcorn Soup


Time Taken:

1 hour




3 garlic cloves

1 brown onion

1 Tsp cinnamon

2 Tsp cumin

Salt and pepper

1 vegetable stock cube

Roughly 1.6kg squash (butternut squash works well)

1 small tin of sweetcorn (260g)

600ml boiling water

100ml non-dairy milk (OR use normal if you're not vegan)

Topping - mixed seeds


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

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

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

Add the squash chunks, boiling water, stock cube and tin of sweetcorn. Generously season with salt and pepper. 

Boil on a medium heat for 25-30 minutes (with the 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 mixed seeds and charred sweetcorn if you like. Enjoy!