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Butternut and sweetcorn soup

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    1 butternut squash
    Chicken and vegetable stock
    Tin of sweetcorn
    Salt, pepper and oil

Method:

Chop butternut and simmer in a little water until soft.

Blend in a food processor and combine with part vegetable, part chicken stock to whatever consistency you want.

Scatter a tin of sweetcorn on a baking tray, drizzle with oil and grill until brown and lightly crispy.

Serve topped with the sweetcorn.

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