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Butternut Squash and Corn Soup
Featured In WTFCF Season 2, Episodes 11 & 12: Heart & Soul. A favorite recipe of Sarah Hester Community Health Development Director Ripe For Revival. Sure to warm your belly! Serve this delicious creamy soup with a piece of your favorite crusted bread for a hearty, delicious, and nutritious meal.Ripe For Revival 501©3 formed in 2021 as an extension of Ripe Revival’s mission to “Revive Communities Through Food.” The non-profit serves all ages through their agriculture and food programming in North Carolina. Programming currently includes establishing and maintaining gardens and farms on campuses, connecting farmers and partner agencies for food donations, nutrition education and a Mobile Market program.
Ingredients
- 1 large butternut squash, cut in half
- 1 large onion, sliced into quarters
- 1 - 2 ears sweet corn, shucked with silks removed
- 5 - 6 cloves of garlic, peeled. Note: Use more if you prefer.
- ½ cup whole milk or heavy cream
- 2 cups vegetable or chicken broth
- olive oil, for drizzling
- salt & pepper, to taste
- dash of of cayenne, red pepper, or cumin, add for an extra kick.
Instructions
- Preheat oven to 375℉.
- Wash and pat dry the butternut squash. Lay the squash on its side, slice an inch or two off the bottom and top so the squash can stand up straight. Slice the squash in half and using a spoon remove the seeds and pulp.
- Remove the outer layer and root of the onion. Slice into quarters.
- Shuck 1 - 2 ears of corn and remove silks.
- Peel 5 - 6 garlic cloves.
- Place on a large baking sheet in a single layer, onion slices, shucked corn, and pealed whole garlic cloves.
- Use a pastry brush to coat everything with a thin layer of olive oil. Note: Make sure garlic cloves are completely coated to avoid burning. Sprinkle salt and pepper over vegetables.
- Flip butternut squash flesh-side down on the same baking sheet pan. Roast for 35 to 45 minutes or until squash is tender.
- Scoop the flesh of the squash out of its skin with a spoon Note: Be careful, it’s hot.
- Transfer to a food processor, flesh of the squash, garlic cloves, ½ cup milk or cream, and 2 cups broth. Blend until smooth.
- Cut roasted corn kernels off the cob and stir into the pureed soup. Note: For more spice, add a dash of cayenne, red pepper, or cumin.
Enjoy!
About the Author
(L) Sarah and Kara
Sarah is a Registered Dietitian based in North Carolina. Sarah currently serves at the Community Health Development Director at Ripe For Revival 501©3 where she develops recipes, holds cooking demonstrations and provides nutrition and garden education to all age groups that the non-profit serves.Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
