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–+ servings

Roasted Butternut Squash Corn Soup

Award Winning: Featured in Napa Valley Life Magazine
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 Tablespoons extra-virgin olive oil
  • 1 butternut squash large, bake ahead
  • 1/2 cup carrot peeled, small diced
  • 1/2 cup celery small diced
  • 1 cup shallot peeled and minced
  • 1 Tablespoon applewood smoked bacon finely diced
  • 1/4 cup cognac
  • 1 cup grilled corn cut off the cob
  • 1 grilled red pepper charred, skin removed, medium diced
  • 1 Tablespoon roasted garlic
  • 1 Teaspoon adobo sauce sauce from chipotle peppers
  • 48 ounces chicken stock
  • 4 thyme sprigs
  • 3 cups pre-cooked butternut squash
  • 1/4 cup Mexican Crema

Method
 

  1. Heat olive oil in a 5-quart stockpot heat over medium-high heat.
  2. Add the carrot, celery, shallot, bacon, sauté for 3-4 minutes.
  3. Add cognac, reduce.
  4. Add grilled corn, grilled red pepper, roasted garlic, adobo sauce, chicken stock, and thyme, bring to boil.
  5. Lower heat and let simmer for 20-minutes.
  6. Add Butternut squash simmer for another 10 minutes.
  7. Let cook until all vegetables are soft.
  8. Remove thyme stems.
  9. Puree in a food processor in small batches.
  10. Add puree back into the stockpot.
  11. Add Mexican Crema.
  12. Garnish with fresh thyme and diced grilled red pepper and crema.
  13. Note: Partially frozen bacon is much easier to dice
Baking Butternut Squash
  1. Bake squash ahead of time. This can be done a day ahead.
  2. Cut ends off butternut squash creating a flat surface for safe cutting.
  3. Stand squash up-right, then cut in half.
  4. Lay squash in baking pan, cut sides down.
  5. Fill a baking pan with about 1/4-inch water—
  6. Bake squash at 350 F. Until soft.
  7. Let cool.
  8. Scoop out and discard seeds.
  9. Scoop out squash with a large spoon or ice cream scoop, reserve in a bowl.

Notes

Note: Preparing the squash, grilling the corn, cutting it off the cob, and roasting the red pepper ahead is a time saver.

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