I mean seriously, I could eat butternut squash and pumpkin everyday in the fall! I'm always looking and thinking of new ways to make it yummy. Today I thought of making butternut squash soup with corn to thicken it instead of using so much cream. Of course my waistline thanks me for that : )
And of course who wants to eat soup alone? So I invited over my good girlfriend Ashley, from my favorite Coco Rose Events
What you'll need:
1 medium onion, diced
2 cloves of garlic, chopped
1 large butternut squash (about 1 lb.), peeled and diced
4 cobs of corn, kernels removed
4 cups vegetable broth
2 tbsp. heavy cream (optional)
1 tsp. cinnamon
1/4 tsp. cayenne pepper (or more if you like the heat)
Salt and Pepper to taste
1/2 cup creme fraiche
What you'll do:
Drizzle about 1/4 cup olive oil in a large pot and set heat on medium. Add in the onions and toss. When they get soft after a couple minutes, add in the squash and garlic and a big pinch of salt and pepper. Stir and let sit while you take the kernels off the corn. Add the corn from 3 of the cobs to the pot along with the broth. Let simmer for 20-30 minutes or until the squash is tender.
Very carefully, transfer the soup to a blender and in batches puree and return to the pot. If you like your soup more creamy, add a couple tablespoons of heavy cream. Season with the cinnamon and cayenne. Taste and season as necessary. Keep the soup on low heat.
For the cream swirl, in a food processor or blender, combine the creme fraiche and kernels from the last corn cob. Puree until smooth.
To plate, ladle the soup into a bowl and with a tablespoon, swirl the cream on top. Don't worry, if you mess up, take a toothpick and just swirl it around to look good ; )
Tools I used:
Wusthof Santoku Knife (the best knife to get through thick vegetables!)
Le Creuset Pot (the only pot I ever need)