• home
  • FOOD
  • HEALTH
  • FAMILY
  • DIY & CRAFTS
  • PARTIES
  • BEAUTY & FASHION

RECIPE: CREAMY BUTTERNUT SQUASH SOUP WITH CORN

10/18/2014

Comments

 
Picture
I told you guys I am pretty much obsessed with winter squash right now. So today I really want to share a family favorite that has been on repeat ever since we had to turn on our heater for the first time this month. With a hint of sage, this soup is the epitome of everything I love about holiday season food.  It's creamy, it's dreamy.. and it has absolutely zero dairy products in it.  here we go.
Picture
Enlist some help. Butternut squash are heavy.
Picture
Slice in half. Brush with olive oil if you wish. Throw into the oven for two hours. Knit a scarf.
Picture
When you have about 20-30 minutes left on the timer, dice up one granny smith apple and one white onion. It doesn't have to be pretty, it will all end up blended in the end.
Picture
Picture
Brown in a skillet over medium heat.
Picture
Sprinkle in some fresh sage. Cook for another 4-5 minutes. Turn off the heat.
Picture
After removing the squash from the oven,
Picture
Spoon out the insides (excluding the seeds) and put into a large pot, along with the onion mixture.
Picture
Picture
Pour in some stock.
Picture
Blend baby, blend.
Picture
Turn the heat back on, medium-low this time.
Picture
Pour in your frozen corn. Keep on the burner  for 5-10 minutes until corn is heated all the way through.
Picture
Ladle into a good sized bowl.
Picture
Grab some chives.
Picture
Chop chop chop.
Picture
Some sour cream (optional), I like this vegan Tofutti "better than sour cream." It gets the job done.
Picture
And enjoy! xoxo
Picture

Picture

Creamy Butternut Squash Soup with Corn

Total Time: 2 hours and 10 minutes
Servings: 6-8

List of Ingredients:
  • 2 medium sized butternut squash
  • Extra virgin olive oil
  • 1 white onion, diced
  • 1 granny smith apple, diced
  • 2 tablespoons fresh chopped sage, minced
  • 3 cups vegetable (or chicken) stock
  • 1 1/2 cups cut frozen corn
  • Fresh chives, minced
  • Tofutti sour cream
  • Salt & pepper to taste
How to Cook:

Preheat your oven to 400 degrees.

Slice both of your squash in half. Lay with the insides facing up on a foil lined baking sheet. Brush with olive oil. Bake for 2 hours.

With 20-30 minutes left on the timer, saute diced onion and apple together in a skillet over medium heat with olive oil. Season with salt and pepper to taste. When they become translucent, add fresh sage. Continue to cook for 5 minutes. Turn off heat. Remove the squash from the oven. Spoon the insides into a large pot. Add onion mixture. Pour in your stock, and use an immersion blender to combine. (You could also pour into a high powered blender, and then return to the pot.) Turn the burner back on, to medium-low this time. Add frozen corn. Continue to cook for 5-7 minutes, until corn is heated all the way through. Ladle into bowls and top with chives and a dollop of sour cream. Enjoy.
Comments

    KRAFTING WITH KRISSY

    Picture

    Recent Posts

    Picture
    MOMMY AND ME CROCHETED SCARFS
    Picture
    DIY MARQUEE SIGN UNDER $25
    Picture
    SUPERHERO BIRTHDAY PARTY
    Picture
    HEALTHY NO-BAKE BROWNIE BITES

✕