This is a vegan adaptation of the sweetcorn soup recipe I have posted previously. I used coconut milk, substituted butternut squash for the potato and added a little curry powder. It makes a delicious hearty soup.
I started by frying a chopped onion in a little coconut oil and then added a couple of cloves of chopped garlic in a saucepan. While they were frying I peeled a smallish butternut squash, took out the seeds and diced it into small pieces. I then added a tsp. salt and a couple of tsps. curry powder to the onions and then added the squash and stirred so everything was coated in the spiced oil. I then cut the kernels off two cobs of corn and added these. I poured in enough boiling water so all the veg was well covered and added a tsp. marmite and some pepper, covered the pan and simmer for about 30 mins. until the squash was soft. Then I added about 100 ml of coconut milk and simmered for 5 minutes longer. Finally, I added some chopped herbs, coriander, dill and spring onions to the soup. If you want a smoother soup you can partly blend it. I garnished the soup with some of the herbs and a drizzle of chilli oil.