Butternut and sweetcorn soup

Recipe from: 3/27/2003 12:00:00 AM
Ingredients 7
Servings 3
Time

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.
 

Read more on: soup
 

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