This soup may not be particularly pretty to look at (baby food, anyone?) but it presents a rich, slightly sweet, and wholly satisfying blend of the best of summer and fall. Late summer sweet corn joins ranks with fall's superstar, butternut squash, to make a soup sophisticated in both flavor and texture.
I am a relative newcomer to the joys of winter squash, but butternut is my favorite so far. It's hard to go wrong with butternut squash soup. And when you add corn, it can only get better. A hint of curry spice makes the flavor that much more interesting. I wouldn't skip on the parsley garnish, either, which adds an extra bright element to an otherwise warm and grey-day type meal.
Corn and Butternut Squash Soup
adapted from Every Day Food
1 tablespoon extra virgin olive oil
1 pound butternut squash, peeled, seeded, and cut into chunks
1 small onion, chopped
kernels removed from 2 ears of sweet corn
1 teaspoon curry powder
salt and freshly ground pepper
2 cups low sodium vegetable broth
1/4 cup milk or cream
handful fresh flat-leaf parsley, chopped
1. In a medium, heavy pot or Dutch oven, heat the oil over medium-high. Add squash and onion and cook until onion softens, about 5 minutes.
2. Add corn and curry powder; cook until fragrant, about 2 minutes. Season with salt and pepper, and add the broth. Simmer until squash is tender, about 20 minutes.
3. Puree most, but not all, of the soup in batches in a food processor or blender. You want to leave some chunks of vegetables for texture. Return to the pot and stir in milk. Heat through over medium-low, but do not boil. Serve sprinkled with parsley.