Butternut Squash And Corn Soup

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Butternut Squash And Corn Soup

 

2 pounds butternut squash

2 tablespoons olive oil

1 large onion, cut 1/2 " dice

1 medium sliced leek, washed twice

4 ears corn, kernels removed

2 rosemary branches

1 teaspoon salt

4 cups vegetable broth

 

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 leek over medium

heat about 5 minutes, until just soft. Add the butternut squash and corn and

sauté for an additional 10 minutes. Add the rosemary and salt. Cover the

vegetables with chicken or vegetable broth and cook uncovered for 30 minutes

over low heat.

Strain and set aside half the stock; remove the rosemary branches. Purée the

vegetables with an immersion or regular blender. Strain the purée through a

large mesh strainer to remove the corn skin. Add half a cup of reserved stock

(or more, if you prefer a thinner soup) back into the purée mixture. Store

overnight in the refrigerator and reheat before filling an insulated container.

Makes 12 servings.

Calories 97, Fat 3 g, Carbs 16 g, SOdium 461 mg, Fiber 3 g.