1 butternut squash, peeled and diced
4-5 potatoes, peeled and diced
1 onion, finely chopped
1 clove garlic, finely chopped
1 can corn kernels
2 l vegetable stock
½ teaspoon curry powder
1 teaspoon paprika
1 dl sweet cream
1 tbsp starch – optional
salt and pepper
1 tbsp oil
Sauté the onion in oil. Add the squash and potatoes. Season with salt and sauté over low heat for about 10 minutes, adding a small amount of water if/when necessary.
Stir in the garlic, curry powder and paprika.
Add the corn. Pour in the stock and cook for 10-15 minutes, until the squash and potatoes become tender.
Season with salt and pepper to taste.
Stir in the sweet cream – if your soup is too liquid, stir in a tablespoon of flour into the cream prior to adding it to the soup.
Cook for another minute or two.
Serve with bruschettas or croutons made from yesterday’s bread.