BUTTERNUT CORN SOUP - Litchfield Farmers' Market

Ingredients

• 1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
• 1½ teaspoon Kosher salt
• 1 tablespoon honey
• 2 medium onions, diced
• 1 head of garlic, each clove peeled, but whole
• 1 stick butter (1/2 cup)
• 2 tablespoons minced rosemary
• 5 medium carrots, coarsely chopped
• 1½ to 2 quarts of chicken or vegetable broth
• ½ teaspoon Hungarian paprika
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 3 cups corn kernels
• ½ cup (4 oz.) sour cream
• 2 tablespoons minced Italian parsley