 | I adore soup. Even though fall thus far in Houston has meant highs in the 80s with out of control humidity, I am still in an autumnal mood. Miss F is usually a huge soup fan as well, but this one wasn't to her tastes. She usually loves butternut squash, so I am not sure the issue was, so I will blame it on the go-to excuse for this week: time change. I think as it gets dark so early now, Miss F thinks it is her bed time much earlier than it actually is. Which makes her grumpy and tired, not such a great dining companion. I adore this soup, it is easy to prepare and so delicious. Hopefully we will get into a good routine with the time change soon, I am tired of waking up at the crack of dawn and dealing with a miserable kid at dinner. Why is there a need to set the clocks back? I think the state of Arizona has it right. This recipe is adapted from Martha Stewart. |
2 tablespoons vegetable oil
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 medium onion, chopped
1 bag (10 ounces) frozen corn
1 teaspoon cumin
Coarse salt and ground pepper
4 cups chicken broth
½ cup heavy cream
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 cumin; cook until 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. Alternately, use an immersion blender to puree half of the soup. Return to pot and stir in cream; heat through over medium-low.
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