Corn and Butternut Squash Soup with Maple Syrup
The perfect winter warmer, this hearty corn and butternut squash soup with pure maple syrup is ideal for a quick midweek meal or as a starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maplefromcanada.co.uk.
Ingredients
- 45 ml vegetable oil
- 1 medium butternut squash, peeled, seeded and cubed
- 1 onion, sliced thinly
- 2 celery stalks, cubed
- 3 garlic cloves
- 45g fresh ginger, chopped
- 125ml pure maple syrup (preferably dark syrup for its robust taste)
- 1L chicken or vegetable stock
- 500g frozen corn
- Salt and pepper, to taste
- 125ml sour cream
- Chives, to taste
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