Butternut Squash And Corn Soup

1. 1

   Cut the stem off of the squash and split it in half.

2. 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. 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. 4

   In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.

5. 5

   Place the onion, garlic, and butter also in the blender or processor.

6. 6

   Add 1 cup of half and half to the mixture and blend until smooth.

7. 7

   Microwave the corn in a glass bowl for about 3-4 minutes.

8. 8

   Add half of the corn to the mixture and blend until smooth.

9. 9

   Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.

10. 10

    Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.

11. 11

    Salt and pepper to taste and serve.

12. 12

    Bon appetit!

* Per serving · 4 servings · Values may vary.