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Butternut and sweetcorn soup

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


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


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.

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