Recipe Centre

Butternut and sweetcorn soup

Ingredients
1 small red onion, chopped
1 medium butternutm peeled, seeded and diced
600 ml vegetable stock
nutmeg
salt and freshly ground black pepper
1 can whole kernel corn
15 ml chopped fresh parsley

Method:
Place the onion and butternut in a saucepan, add the stock and season with nutmeg, salt and pepper.
Bring to the boil, cover and simmer for about 15 minutes until the vegetables are done.
Add the sweetcorn and simmer for another 5 to 10 minutes.
Mash the butternut with a fork or potato masher and season with more salt and pepper if necessary.
Add the parsley.

Recipe From : YOU March 27, 2003

Recipe from YOU : March 27, 2003 See what YOU has in store this month. Subscribe now and save!

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