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1
Cut the squash into 1-inch chunks.
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2
Reserve a few squash chunks and cut them into fine pieces.
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3
Set the chunks and the pieces aside.
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4
Pour the broth into a large pot over medium-high heat.
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5
In a separate large soup pot, heat the 1 tablespoon butter and olive oil.
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6
When the butter is melted, add the onion and cook over medium heat.
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7
(Decrease the heat to medium-low and give it a few more minutes if youre not standing over the pot.)
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8
After a few minutes, add the garlic.
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9
Cook until the onion is translucent, about 10 minutes.
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10
Ladle in the warm stock and add the bigger chunks of squash.
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11
Dont add the finely chopped squash yet.
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12
Simmer until the squash is tender when pierced with a knife, about 20 minutes.
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13
Take the pot off the heat, let cool for at least 30 minutes and then puree the squash mixture in a blender or food processor.
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14
Push the pureed mixture through a medium-mesh strainer.
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15
(Dont use a fine-mesh strainer, or the soup will be too thin.)
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16
At this point you can continue making the soup or refrigerate the soup (and dont forget to tightly wrap up and refrigerate the reserved finely chopped squash).
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17
When ready to serve the soup, pour it into a pan over medium-low heat.
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18
In a skillet, melt the 2 teaspoons butter.
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19
Add the reserved finely chopped squash and the corn kernels, and saute, stirring constantly, just until the squash and corn are heated.
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20
Take the skillet off the heat.
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21
Slice the cheese into six even pieces, and cut the rind from each piece.
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22
Discard the rinds.
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23
When the soup is hot, stir in the corn and squash bits.
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24
Ladle the soup into six bowls.
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25
Float one cheese slice into the center of each bowl of soup and top with baby basil leaves.
