|Sauteed Leek and Corn with Cobs|
|Roasted Squash and Onions|
|Nice warm bowl of soup|
3 Ears of corn with kernels cut off
1 large leek, sliced (only until the green part)
3 cloves of garlic, chopped
1 large onion (chopped large)
1-2 cups chopped butternut squash
3 cups chicken broth or water
Salt, pepper, and garnish
Add the squash and onions to a roasting pan. Sprinkle with olive oil, a touch or honey, and salt. Roast until tender and beginning to caramelize. Stir occasionally.
Add leeks to a buttered or oiled pot. Saute until cooked through, add garlic. Add corn and the cobs. Saute until everything is cooked a gets a little color/char from the pot. Add the water and simmer until the squash and onions are cooked through.
When everything is ready, add all the ingredients together and put them in a blender. Blend for 30 secs to 1 min until you get a smooth texture. Less time if you like your soup more chunky. Add the soup back to the pot and add salt and pepper to taste. At any point so can add more broth to make the soup thinner. Keep cooking on low so that the flavors continue to develop. Serve with garnish and toast.