Servings: 10 to 16 (9 1/2 cups)Prep Time: about 30 minutes Cook Time: under an hour
1 TBsp. extra virgin olive oil
2 medium leeks, whit parts only, thinly sliced(reserve tops for another soup)
2 large cloves garlic, split
1 large butternut squash or medium cushaw squash, peeled, seeded, cut into 2 inch chunks, about 7 cups
4 1/2 cups chicken stock/or low salt broth
1/2 tsp. nutmeg
1/2 tsp. ground cumin
1/2 tsp. salt
fresh ground pepper to taste
1 1/4 cups fresh or frozen sweet corn
3 TBsp. heavy cream or 1/2 & 1/2
Wash, peel, seed, cut squash into chunks. Put into a oven proof casserole dish with a bit of water to cover bottom. Bake at 350 for 30 to 45 minutes until tender/soft.
Heat the oil in a 3-quart pot over medium high heat. When hot, add the leeks and garlic. Cook until they are softened, about 3 minutes, stirring often.
Add squash, 4 cups of broth, nutmeg, cumin, salt and pepper. Simmer to blend all flavors. Remove from heat. Cool slightly. In a food processor or blender, carefully blend all till smooth. Putting back into pot. Add sweet corn and cream. Stir until well combined.
If soup is too thick, add the remaining broth as needed for desired medium thick consistency. Serve hot.
This soup can be made a few days ahead and refrigerated. It also freezes well.
Categories: Appetizers & Snacks, Cream Soups, Diabetic, Entertaining, Gluten-Free, Low-Fat, Main Dish, Other Main Dish, Other Side Dishes, Other Soups & Stews, Other Special Diets, Side Dishes, Soups & Stews, Special Diets, Special Occasions, Vegetarian
Submitted by: dee58m on February 13, 2012