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🍽️ Creamy Butternut Squash Soup with Corn

248 kcal · 30 min · 4 servings

Ingredients

• 400 g Butternut squash
• 1 yellow bell pepper
• 1 onion
• 1 garlic clove
• 2 tbsp butter
• 250 g corn (can; drained weight)
• 2 tbsp cornstarch
• 800 ml vegetable broth
• 100 g whipping cream
• salt
• pepper
• nutmeg
• fresh thyme (for garnish)

Instructions

1. 1. Peel the butternut squash and remove the seeds.
2. 2. Cut the flesh of the squash into small cubes.
3. 3. Wash the bell pepper thoroughly.
4. 4. Halve the bell pepper and remove the seeds.
5. 5. Cut the bell pepper into bite-sized pieces.
6. 6. Peel the onion and the garlic clove.
7. 7. Finely chop the onion and garlic.
8. 8. Heat the butter in a pot.
9. 9. Sauté the prepared vegetables in the hot butter for a short time.
10. 10. Cook the vegetables until they are soft and translucent.
11. 11. Add the corn, squash, and bell pepper to the pot.
12. 12. Sauté the vegetables briefly.
13. 13. Stir in the cornstarch to help thicken the soup later.
14. 14. Deglaze the vegetables with the vegetable broth.
15. 15. Pour the cream into the pot.
16. 16. Let the soup simmer gently for about 20 minutes.
17. 17. Stir the soup occasionally.
18. 18. Remove about one-third of the soup from the pot.
19. 19. Blend the removed soup until smooth.
20. 20. Pour the pureed mixture back into the pot.
21. 21. Adjust the thickness of the soup.
22. 22. Simmer the soup a bit longer or add more broth to reach the desired consistency.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Grate fresh nutmeg over the soup.
26. 26. Divide the soup among plates or bowls.
27. 27. Garnish the soup with fresh thyme sprigs.
28. 28. Serve the soup.

Nutrition per serving

• kcal: 248
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 21 g