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Jamaican spiced corn soup

delicious. magazine
  • minutes
  • Serves 6

INGREDIENTS

200 g

Butternut squash

1

Cob of fresh corn

2

Garlic cloves

1

Onion, large

1

Scotch bonnet chilli

200 g

Split peas, yellow

2

Thyme, fresh sprigs

200 g

Waxy potatoes

1 400 milliliter can

Coconut milk

1 l

vegetable stock

1 tsp

Cayenne pepper

2

Red peppers

1 tbsp

Olive oil

Ingredient ending

200g frozen sweetcorn