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
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