Butternut Squash And Corn Soup

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!