This is a simple to make rich soup, reheats in the microwave well and freezes.
Ingredients in italics we’ve grown ourselves (maybe from the freezer).
- Butter & Oil
- 3 Onions finely chopped
- 750g Potatoes cut onto small chunks
- 750g Butternut Squash
- 600g Sweetcorn blitzed to make creamed corn
- 600ml Chicken Stock
- Worcestershire sauce to taste
- Creme Fraiche
In a saucepan, melt the butter and add the oil. Fry the onion over a low heat until soft (we found it best to put the lid on the pan so that it steamed a bit). Add the butternut squash, potato and stock, then bring it to the boil and cook until the vegetables are just tender (10-15 minutes).
Add the sweetcorn, season to taste and heat through for another 5-10 minutes. Then (if you want) mash slightly with a potato masher to break up the texture a bit, leave lumps, you don’t want it smooth.
Serve in bowls and add a little worcestershire sauce and/or creme fraiche if you like.