Butternut Squash & Sweetcorn Soup | Recipe | Kitchen Stories
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Keywords
- kid friendly
- no refined sugar
- weeknight dinner
- halloween
- vegetarian
- starter
- main
- american
- crowd pleaser
- prepare ahead
- pescetarian
- comfort food
- thanksgiving
- european
- vegetables
- autumn
- winter
Ingredients
- 25 g butter
- 1 onion (medium)
- 800 g butternut squash (peeled, deseeded, chopped into chunk)
- 165 g sweetcorn (tin)
- 275 ml whole milk
- 3 tsp bouillon vegetable powder (dissolved in 700 ml water)
- 1 pinch salt
- 1 pinch black pepper
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