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  • Butternut Squash Soup With Tomatoes And Corn

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    Butternut Squash Soup With Tomatoes And Corn
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. oil
    • 1 x leek, white part only, sliced
    • 1 c. minced tomato
    • 1/2 tsp dry thyme
    • 4 c. chicken broth
    • 1 x butternut or possibly acorn squash
    • 1/2 c. cream
    • 1 x salt and pepper to taste
    • 1 c. corn, liquid removed
    • 1 x tomato, seeded and diced
    • 1/2 c. minced fresh chives

    Directions

    1. In a large pot, heat the oil. Saute/fry the leek, minced tomato and thyme for about 5 min. Add in the broth; bring to a boil.
    2. Meanwhile, cut squash in half, remove seeds and peel. Cut into chunks. Add in squash to pot, lower heat; cook for about 30 min or possibly till tender.
    3. Put mix in a blender and puree. Return to pan. Stir in cream.
    4. Season with salt and pepper. Add in corn and diced tomato; cook over low heat for 5 min or possibly till heated through. Garnish with minced chives.
    5. NOTE: To peel squash, cook in boiling water or possibly microwave till soft sufficient to peel... or possibly if you are like me, just do it raw! It's less hassle.

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