Squash and Corn Soup

19 Oct

I used to think I hated squash; something about it’s mushy sweetness didn’t appeal to me. However recently, I have discovered what an amazing vegetable(fruit) it is.  With a little spice and seasoning, the sweetness turns into a much fuller flavor and lends itself to some incredible recipes.

I received 3-4 large squash fruits a week in my CSA this summer/fall, so I needed to get creative with squash. Variations of this soup have now become an almost weekly creation in my kitchen.  It is incredibly delicious and an excellent way to use CSA vegetables.  It would also be amazing as a Thanksgiving appetizer with or without the corn (I’m debating serving it in a hollowed squash shell bowl – yum!)

Squash and Corn Soup

This beautiful colored soup is delicious too!

Ingredients:

about 2 lbs butternut squash or other winter squash (I have made this soup recently with butternut, sunshine, and delicata squash)

olive oil

1 large onion, cut into 1/2-inch dice

1 medium fennel root (or large leek)

1 large sweet pepper, chopped

2 spicy thai peppers, diced (or whatever hot pepper you have lying around – or piling up in your CSA) – You can forgo the hot peppers if you don’t like spicy food, but they are a nice complement to the sweetness of the squash and corn

4 ears corn, shucked and kernels removed

2 branches rosemary

1 teaspoon salt

4 cups vegetable broth (or enough to cover the vegetables)

pepper to taste

Directions:

Peel the butternut squash and cut it into half-inch dice

Heat the olive oil in a 6-quart stock pot. Sauté the onion and fennel (or leek) over medium heat about 5 minutes, until just soft. Add the butternut squash, corn, and peppers and sauté for an additional 10 minutes. Add the rosemary and salt. Cover the vegetables with broth and cook uncovered for 30 minutes over low heat.

Remove the rosemary branches. Purée the vegetables with an immersion or regular blender. If you don’t like gritty texture (I do), strain the purée through a large mesh strainer to remove the corn skin.

Serve with crusty bread or Buttermilk Chive Popovers (I love this recipe).

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One Response to “Squash and Corn Soup”

  1. Dana October 22, 2011 at 8:42 pm #

    This soup is delicious! The squash and corn combination was perfect.

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