Butternut Squash and Corn Soup |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is sort of an original recipe in that I tried to recreate a soup that I had had a few years ago at a little mom and pop place in Anderson, SC without having the actual recipe. My husband gave it 5 stars and had seconds. Ingredients:
1 medium butternut squash |
1 small onion, chopped |
3 -4 garlic cloves, crushed (more if you really like garlic) |
2 tablespoons butter |
1 cup half-and-half |
2 cups chicken or 2 cups vegetable broth |
2 cups frozen corn (or drained canned corn) |
salt and pepper |
Directions:
1. Cut the stem off of the squash and split it in half.
2. Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
3. When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
4. In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
5. Place the onion, garlic, and butter also in the blender or processor.
6. Add 1 cup of half and half to the mixture and blend until smooth.
7. Microwave the corn in a glass bowl for about 3-4 minutes.
8. Add half of the corn to the mixture and blend until smooth.
9. Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
10. Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
11. Salt and pepper to taste and serve.
12. Bon appetit!
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