BUTTERNUT CORN SOUP

Name: BUTTERNUT CORN SOUP
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

www.litchfieldfarmersmarket.org

Butternut Corn Soup made with roasted butternut squash and creamy corn kernels, perfect for fall gatherings (Serves 10-12).

View full recipe on www.litchfieldfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.

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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