Spiced Butternut Corn Vegan Soup Recipe
This simple Spiced butternut squash and sweetcorn vegan soup recipe is completely dairy-free, vegan and perfect for cold autumn/winter days!
Ingredients
Soup:
- 1/2 baked butternut squash see recipe here ( you can add 3/4 if you prefer a thicker, chunkier soup)
- 1 onion diced
- 3 Cups Corn kernels you can use all fresh or all frozen kernels or I like to add 2 cups frozen and 1 cup fresh – just to feel ‘fancy’
- 750 ml Vegetable stock
- 1 Can coconut milk
- 1 tbsp. garlic powder or 2 garlic cloves
- 1/2 tsp smoked paprika
- Pinch Cayenne pepper to taste ( always better to build up rather than add too much!)
- 2 tbsp. nutritional yeast
- 1/2 tbsp. Coconut Oil
- 1/4 tsp General purpose seasoning or Salt & Pepper, to taste
- Optional: 1tbsp Vegan cream cheese & small dob of vegan butter for additional ‘creamy-ness’
Toppings:
- Blackened corn kernels
- Fresh Parsley to garnish
- Optional: Chilli Oil or an additional pinch of Cayenne
- Optional: splash of additional coconut milk
Instructions
- Heat the oil in a large pan on medium heat. Add your diced onions and lightly fry for 3-4 minutes.
- Then add in your sweetcorn and fry for around 5 minutes till corn is cooked through.
- Add in the garlic and paprika and stir for an additional 3 seconds
- Pour in the stock and coconut milk then scoop in the pre-cooked butter nut squash ( Don’t need to be too precise with chopping it as it will largely be blended) and leave to cook for 10 minutes, with lid if possible.
- Add the cayenne, nutritional yeast and vegan cream cheese ( if using) until fully combined.
- Allow to cool slightly and then blend about 1/2 – 2/3 of the mix in a blender till smooth.
- Return the blended soup to the pan with the chunkier mix and stir then season to taste. ( At this point you can also add the dob of butter and stir in, if wanted)
- You can serve with blackened corn by simply frying an ear of corn lightly on each side in a pan OR simply wrapping in some tin foil and placing over your gas hob for around 8 minutes, turning over every 2 minutes. Then add a splash of coconut milk or chili oil ( if you want some additional spice) and garnish with some fresh parsley. – Serve with some garlic bread if you’re feeling extra cheeky!
Notes
- For this recipe I’m assuming that you already have your baked butternut squash. If not then you can follow the instructions for that HERE. Alternatively , Simply chop the squash in 1/2 , scoop out the stringy flesh and seeds the chop both sections in half again. Lightly brush with oil and flavour with seasonings ( can use salt & pepper only or a mix of onion powder, garlic powder, smoked paprika, cayenne pepper and all purpose seasoning) then score with a knife and bake in the oven for around 40-50 minutes at 180°, until tender.
- This soup can be kept in an airtight container in the fridge for 3-4 days.