Prep 1 hr 30 mins
Cook 10 mins
This is sort of an original recipe in that I tried to recreate a soup that I had had a few years ago at a little mom and pop place in Anderson, SC without having the actual recipe. My husband gave it 5 stars and had seconds.
- 1 medium butternut squash
- 1 small onion, chopped
- 3 -4 garlic cloves, crushed (more if you really like garlic)
- 2 tablespoons butter
- 1 cup half-and-half
- 2 cups chicken or 2 cups vegetable broth
- 2 cups frozen corn (or drained canned corn)
- salt and pepper
- Cut the stem off of the squash and split it in half.
- Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
- When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
- In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
- Place the onion, garlic, and butter also in the blender or processor.
- Add 1 cup of half and half to the mixture and blend until smooth.
- Microwave the corn in a glass bowl for about 3-4 minutes.
- Add half of the corn to the mixture and blend until smooth.
- Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
- Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
- Salt and pepper to taste and serve.
- Bon appetit!