Butternut Squash and Corn Soup

This creamy and hearty soup will quickly become one of your favorites. The sweetness from the corn and butternut squash balances the aromatic spices and results in a delicious combination of flavors.

Peel and cut the butternut squash into 1 inch chunks; chop onions and garlic; and shred the fresh corn (if using frozen corn just defrost it).

In a large heavy bottom pot over medium high heat, add 1 tablespoon olive oil and the corn. Sauté until tender, 5 minutes. Remove the corn from the pot and set aside.

To the same pot, add another tablespoon of olive oil, butternut squash, onions and garlic. Lower the heat to medium, sauté for 5-6 minutes, until onions are soft and translucent.

Add 1 1/2 cups of the reserved corn, salt, curry powder and cumin to the pot. Continue cooking for 2-3 minutes.

Dissolve the Better Than Bouillon in 4 cups of water and add (or chicken stock if using) to the pot.  Simmer until butternut squash is tender, 25-30 mins. Taste and adjust for salt.

In a blender, ladle in the soup. Remove the center knob from the blender so that steam can escape.

Garnish with toasted pepitas, chives or scallions and a pinch of cayenne pepper.