Butternut Squash & Sweetcorn Soup | Recipe | Kitchen Stories

Name: Butternut Squash & Sweetcorn Soup | Recipe | Kitchen Stories
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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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

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