Best Summer Soup Of Butternut And Corn Recipes

BUTTERNUT AND ACORN SQUASH SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
• Melt the butter in a skillet over medium heat, and saute the onion until tender.
• In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
• Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

BUTTERNUT SQUASH AND CORN SOUP

Steps:

• Cut the stem off of the squash and split it in half.
• Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
• When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
• In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
• Place the onion, garlic, and butter also in the blender or processor.
• Add 1 cup of half and half to the mixture and blend until smooth.
• Microwave the corn in a glass bowl for about 3-4 minutes.
• Add half of the corn to the mixture and blend until smooth.
• Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
• Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
• Salt and pepper to taste and serve.
• Bon appetit!

CORN AND BUTTERNUT SQUASH CHOWDER

Steps:

• In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

CORN AND SQUASH SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
• add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).