1 small red onion, chopped
1 medium butternut peeled, seeded and diced
600 ml vegetable stock
salt and freshly ground black pepper
1 can whole kernel corn
15 ml chopped fresh parsley
Place the onion and butternut in a saucepan, add the stock and season with nutmeg, salt and pepper.
Bring to the boil, cover and simmer for about 15 minutes until the vegetables are done.
Add the sweetcorn and simmer for another 5 to 10 minutes.
Mash the butternut with a fork or potato masher and season with more salt and pepper if necessary.
Add the parsley