Heat the olive oil in a pan and fry the onion for 1-2 minutes, or until softened but not coloured.
Add the butter and cook until foaming, then add the courgette and sweetcorn kernels. Gently fry over a medium heat for 3-4 more minutes.
Pour in the stock and bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper.
Using a stick blender, blend the soup until smooth with some remaining texture. Stir in the cream, then ladle the soup into a bowl to serve.
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