Butternut squash and sweetcorn soup

Recipe Butternut Squash And Sweetcorn Soup

My diet has improved so much in the last five years. I am now able to eat 75% of what I ate before my surgery, in which 80% of my tongue was removed. This is mainly because of my electric mincer. Cooked food can be processed through the mincer, which helps me to have as varied a diet as possible. Psychological challenges will always be there for you to overcome, especially when you see yourself in the mirror, but slowly and surely surviving cancer can make you a stronger person.

Cath, United Kingdom


1 onion, chopped
500 g butternut squash, peeled, seeded and cubed
150 g sweetcorn kernels
600 ml vegetable stock
Salt and pepper

Cooking instructions

Using a soup maker

  1. Add the onion, butternut squash, sweetcorn, salt and pepper to the soup maker, and the vegetable stock to the maximum level
  2. Place the lid on the soup maker and select the ‘Smooth’ setting

Without a soup maker

  1. Cook the butternut squash, onion and sweetcorn kernels in a pan for approximately 5 minutes on a moderate heat
  2. Add the vegetable stock, bring to the boil and reduce the heat
  3. Cover the pot and leave to simmer for approximately 45 minutes, or until the squash is soft enough to be blended
  4. Blend until smooth
  5. Add salt and pepper to taste and serve hot

Nutritional Information

Serves 1 Serves 4
Kcal 81 324
Protein (g) 3 12
Lipids (g) 1 5
Carbohydrates (g) 15 62
Sugars (g) 8 31
Fibre (g) 2 9
Salt (mg) 1617 6467