Summer Soup of Butternut and Corn

Ingredients and Weight:

• 1 medium butternut squash (about 3 pounds)
• 2 ears fresh corn (or 1 cup frozen corn)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Peel and cube the butternut squash.
2. Shuck the corn and cut the kernels from the cob.
3. Heat a large pot over medium heat. Add the onion and garlic and cook until softened.
4. Add the butternut squash, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash is tender.
5. Puree the soup with an immersion blender or in a regular blender.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm.

Nutritional Information:

Serving size: 1 bowl (about 1 cup)

Calories: 250 Fat: 15 grams Protein: 10 grams Carbs: 30 grams Fiber: 6 grams

Dish Characteristics:

• Creamy and flavorful
• Vibrant orange color
• Hints of sweetness from the corn
• Nutty undertones from the Parmesan cheese
• Suitable for all seasons

User Comments:

• "This soup is simply delicious! The perfect combination of sweet and savory."
• "I love the smooth texture and the burst of fresh corn flavor."
• "I've made this soup several times and it's always a crowd-pleaser."
• "I added a bit of cayenne pepper for a touch of spice, and it was perfect."
• "This is my go-to soup for cozy fall evenings."

Special Precautions and Tips:

• If you don't have fresh corn, frozen corn will work just as well.
• To roast the corn for a more intense flavor, wrap the ears in foil and roast in a preheated 400°F oven for 20-25 minutes.
• To make the soup vegan, substitute vegetable broth for chicken broth and omit the Parmesan cheese.