We definitely have soup weather down on the Gulf Coast right now! Temperatures continue to be in the 60s during the day and 50s at night. A week and a half ago, we were unseasonably hot, now we are unseasonably cool. I hate the thought of putting on our heating. We just got to the point of being able to have our windows open. Ah, fresh air! So we dress a little warmer and eat more hot meals.
I had done a reblog of a Butternut Squash, Corn, & Lemongrass Soup recipe the other day. I thought that sounded so good. I had Jim go out and buy the squash that day. When I went to get the recipe, I couldn’t find it. So as they say “google is your friend”! I found this soup and it was wonderful. I hope you enjoy this as much as we did!
This Serves 4-6 people
1 medium butternut squash
1 small onion, chopped
3 -4 garlic cloves, crushed (more if you really like garlic)
2 tablespoons butter
1 cup half-and-half(I use fat free)
2 cups chicken or vegetable broth
2 cups frozen corn (or drained canned corn)
salt and pepper
Cut the stem off of the squash and split it in half.
Scoop out and discard the seeds, wrap 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.
The recipe is from dr.momde47 at food.com