BUTTERNUT CORN SOUP

​Serves: 10 to 12
 
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley
 

1. Preheat oven to 375º.
2. Place squash halves cutside up in suitable baking dish.  Score the flesh in a crisscross pattern (do not pierce the skin).  Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.
3. Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.
4. In the interim, melt the butter in a large pot.  Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.
5. Add the carrots and rosemary.  Continue to cook while stirring for an additional 5 minutes.  Remove from the heat until the squash is thoroughly roasted.
6. Scrape the squash flesh from the shell into the onion mixture.  Add 1½ quarts of broth.  Mix well and return the pot to the heat.  Cover and bring to a boil over high heat.  Reduce heat to a simmer until the carrots are cooked through, about 30 minutes.  Remove from the heat.
7. Working in batches, puree the mixture in a blender.  Then return the mixture to the pot.
8. Add the remaining teaspoon of salt, paprika, pepper and nutmeg.  Mix well and return to a medium heat.
9. Add the corn, stirring until mixed and cook for an additional 5 minutes.
10. Depending on your taste and desired consistency, you may add additional broth at this point.  Bring the soup back to a simmer.
11. Ladle into serving bowls.  Top each serving with a dollop of sour cream, a pinch of paprika and parsley.