This soup is so thick and delicious, you’d never guess it was gourd for you! Best enjoyed on a chilly night with a slice of hearty multi grain toast slathered with hummus.
- 1 large butternut squash (about 2 1/2 lbs)
- 3 tbsp salted butter
- 1/2 cup chopped shallots
- 2 tsp minced garlic (or more to taste)
- 3 cups vegetable broth
- 2 cups frozen corn
- 1 1/2 tsp each of dried thyme, rosemary, and sage (or more to taste)
- 1 tsp salt
- 1 tsp black pepper
- Preheat oven to 350 degrees F. Cut squash in half lengthwise and scoop out the seeds.
- Place squash cut side down on a baking sheet and loosely cover with foil
- Bake for 45 mins, or until tender. (the squash should give when pressed lightly with your finger, or it should be tender all the way to the ends when pierced with a knife)
- Uncover the squash and let it cool
- Meanwhile, in a large saucepan, melt the butter over medium heat; add shallots and cook, stirring often, until shallots are tender and translucent (about 4 mins)
- Add garlic and stir until fragrant
- Remove pan from heat
- When the squash is cool enough to handle, use a spoon to scoop out the flesh from the squash halves.
- Pour the squash, frozen corn, and 1 1/2 cups of broth into the pan. Use an immersion blender to blend until smooth**
- Use a spoon to mix in the remaining broth, herbs, salt, and pepper
- Return to soup to medium heat and bring to a simmer; let simmer for 5 mins or until heated through
- Sprinkle with more thyme, rosemary, and sage in you wish
To make the soup even richer, top your bowl with a dollop of plain Greek yogurt!
**If you do not have an immersion blender, that is fine! Instead, do this:
- Scoop out the squash and 1 1/2 cups of broth into a blender. Blend until smooth, and pour squash mixture into the pan
- Pour frozen corn and remaining broth into blender. Blend until smooth, and pour corn mixture into the pan
- Use a spoon to stir in herbs, salt, and pepper
- Return to medium heat and simmer; let simmer for 5 mins or until heated through