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Butternut Squash and Corn Soup

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Servings: 6
Ingredients Method

Ingredients
  

Main
  • 3-4 cups vegetable broth and 1/3 cup for sautéing
  • 1 12-ounce package frozen, cooked squash
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 tablespoon maple syrup
  • 2 large carrots, chopped
  • 1 cup corn kernels (cut from 2 ears of corn or frozen)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon chopped parsley, optional for garnish
  • *Toasted pecans and shredded unsweetened coconut for garnish*

Method
 

Steps
  1. In a large pot over medium heat, heat 1/3 cup vegetable broth. Add the onions and cook for 4 minutes or until soft and translucent. Add the garlic and sauté another two minutes. Add more vegetable broth if sticking.
  2. Add the carrots, sage leaves, salt, pepper, paprika, and nutmeg. Cover with 2 cups of broth and bring to boil. Reduce heat and simmer until the carrots are very tender, about 20 minutes.
  3. Add the frozen squash and another cup of vegetable broth. Bring to boil and reduce heat and simmer for another 10 minutes.
  4. Puree soup a portion at a time in a blender or food processor until smooth. Return to pot and add the corn and maple syrup. Reheat the soup until the corn is tender, about 5 minutes.
  5. Add more broth if you want it thinner. Taste for seasoning.
  6. *To toast pecans & coconut - preheat oven to 350 degrees F. Place approximately 1/2 cup pecans and 1/2 cup unsweetened coconut on a baking sheet lined with parchment paper. Toast the pecans just until they become aromatic about 5 minutes. The coconut may take an additional 2-3 minutes. Keep a close eye on both so they don't get scorched.