Wednesday, November 23, 2016

Butternut Squash and Corn Soup

Butternut Squash and Corn Soup
(10 servings)


1 large (3 lb.) Butternut Squash
1½ tsp. Kosher Salt
1 tbsp. Honey
3 medium Yellow Onions, chopped
1 head Fresh Garlic, cloves peeled
½ cup Butter
2 tbsp. Fresh Sage Leaves, chopped
5 medium Carrots, coarsely chopped
2 qt. Chicken Broth
½ tsp. Hungarian Paprika
½ tsp. Black Pepper
¼ tsp. Nutmeg, grated (fresh if possible)
3 cups Corn Kernels (see note)
½ cup Crème Fraiche or Sour Cream
2 tbsp. Flat-Leaf Parsley, chopped


Split squash length-wise and scrape clean.  Set it cut-side up in a 9x13 baking dish and score the flesh in a crisscross pattern.  Sprinkle with ½ tsp. salt and spread the honey over it.  Place in a pre-heated 375-degree oven to roast for an hour and a half, basting occasionally.  Remove and let cool.  In a large Dutch oven over medium heat, cook onion and garlic in the butter.  Stir occasionally while it cooks 20 to 25 minutes or until golden.  Next add the sage and carrots cooking 5 minutes more.  Scrape squash from shells into the onion mixture and add 1½ qt. of broth.  Cover and bring to a boil over high heat.  Reduce heat and simmer for 30 minutes or until carrots are very tender.  Now puree soup in batches until smooth in a blender or food processor.  Return to Dutch oven and add in remaining salt, the pepper and nutmeg.  Now over medium heat, add the corn and heat through (about 5 minute) until corn is tender.  Thin soup with remaining broth to your desired consistency.  Serve in bowls with a little crème fraiche or sour cream and a sprinkle of parsley.

Note:               Depending on the time of year that you make this soup, use frozen or fresh corn.  It takes 3 or 4 ears of fresh corn depending on size of ears.

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