Friday, October 9, 2009

Butternut and Corn Soup

This is yummy, my family loved it and its very easy.



1-2 leeks (depending on size), thinly sliced
1 onion, finely chopped
+-4 cups vegetable stock
1 clove garlic, finely chopped
1 butternut, peel and cube
1 can creamed corn
feta (for the topping)

Gently cook leeks and onion on a med heat with a little (1-2 tablespoons) oil. Once softened add the garlic, stock and butternut and simmer for about 20 minutes. Season as necessary. Add the corn and cook for a few more minutes.

If you want a smooth soup, blend it now and then reheat for a minute or two with a good drizzle of cream or milk (I had buttermilk so I used that). Serve into bowls and top with a little crumbled feta.

Enjoy!

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