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Rich and creamy and oh so good is the only way to describe this delightful soup that will satisfy your taste-buds and your stomach.


  • 2 each butternut squash, peeled and cut into 1 inch cubes and roasted
  • 1/2 yellow onion, sliced
  • 3 tbsp. olive oil
  • 1/2 tbsp. garlic powder
  • 1 c cream
  • 1 c chicken stock
  • Pinch of salt and pepper
  • 1 c corn


Set the FireDisc to Medium heat and sauté the onions for 6 minutes, allow to cool and then blitz in a blender with the roasted butternut squash until smooth. With the FireDisc still on Medium heat add the corn to the FireDisc with 1 tbsp. of the oil and cook for 3 minutes. Add the pureed mixture to the FireDisc with the cream, garlic powder, chicken stock and a pinch of salt and pepper. Cook for 8 minutes stirring often. Serve warm and enjoy!