Butternut, sweet potato and fresh corn soup

Butternut, sweet potato and fresh corn soup

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  • 6
  • Easy
  • 10 minutes
  • 20 minutes
  • De Grendel Sauvignon Blanc


  • 500 g ready diced butternut
  • 500 g ready diced sweet potato
  • 1 clove garlic, crushed
  • 5 cups chicken or vegetable stock
  • 1 corn cob
  • Salt and milled black pepper
  • Coriander leaves for sprinkling

Cooking Instructions

Simmer the vegetables with the garlic and stock for about 20 minutes or until soft. Blend until smooth, then stir in the cut corn and simmer for a few minutes until tender.
If it seems too thick, thin down with more stock. Season to taste and heat through. Sprinkle with coriander leaves.

TASTE’s take:
Add a split chilli along with the garlic, if you like a bit of a bite. Enrich with a little cream, coconut or dairy. Or perk it up with a dollop of pesto, green or red.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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