Butternut Squash and Corn Soup
This recipe came from Agnieszka. Great fall soup.
1 butternut squash, peeled and cubed
6 ears corn
1 large onion
1 liter stock
3/4 liter milk
salt & pepper
olive oil
Cut corn off of 3 cobs. Add to peeled squash and saute with onion and oil until soft. Add milk and broth and cook for another 15-20 minutes. Add salt and pepper. Blend.
Cut remaining corn off of cob. Sprinkle with olive oil, salt & and pepper. Broil until toasted and begins to turn brown. DO NOT BURN!
Serves 12. Great frozen as well.
1 butternut squash, peeled and cubed
6 ears corn
1 large onion
1 liter stock
3/4 liter milk
salt & pepper
olive oil
Cut corn off of 3 cobs. Add to peeled squash and saute with onion and oil until soft. Add milk and broth and cook for another 15-20 minutes. Add salt and pepper. Blend.
Cut remaining corn off of cob. Sprinkle with olive oil, salt & and pepper. Broil until toasted and begins to turn brown. DO NOT BURN!
Serves 12. Great frozen as well.
