Butternut Squash and Corn Soup Recipe – Sunset Magazine

Ingredients

• 1 large butternut squash (about 3 lbs.)
• About 1 1/2 tsp. kosher salt, divided
• 1 tablespoon honey
• 3 medium onions, chopped
• Peeled cloves from 1 garlic head
• 1/2 cup salted butter
• 2 tablespoons chopped fresh sage leaves
• 5 medium carrots, coarsely chopped
• 1 1/2 to 2 qts. reduced-sodium chicken broth
• About 1/2 tsp. Hungarian paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups corn kernels (cut from 3 or 4 ears)
• 1/2 cup (4 oz.) crème fraîche or sour cream
• 2 tablespoons finely sliced flat-leaf parsley