BUTTERNUT SQUASH AND CORN SOUP
Ingredients for 8 servings:
2 tablespoons canola oil
1 onion, chopped
1 leek, trimmed to 1" of green, cleaned and sliced thinly
1 2 pound butternut squash, peeled, seeded, cut into 1" chunks
3 cups corn kernels cut from 5 or 6 ears corn
1 teaspoon salt
7 cups Vegetable Stock (Recipe follows) or chicken stock
Fresh chives, snipped
freshly ground black pepper
Directions:
Heat the oil in a 5 quart saucepan. Saute the onion and leek for 5 minutes, add the butternut squash and corn pieces and cook for 10 minutes longer. Add the salt and stock, bring to a simmer and cook slowly for 30 minutes.
Strain off 2 cups of stock and puree the remaining soup in a food processor then pass through a food mill to remove the corn skins. Reheat the soup adding some of the reserved broth to reach the desired consistency. Taste for salt and serve with a sprinkle of fresh chives and freshly ground black pepper. Save the remaining soup stock for another use.
