Squash-Corn Soup

The first time my husband made this soup, my daughter & I each drank 3 bowls in one sitting. Use the freshest ingredients you can find, don’t be afraid to cut up a squash.

1.5 – 2 pounds winter squash such as butternut, acorn, pumpkin, or kabocha, peeled (try using a sharp vegetable peeler), seeded, and cut into 1” pieces (~ 4 cups)

Kernels from 4 ears of corn (or use frozen corn if you can't find fresh corn)

6-8 shallots with green tops (or add 3 green onion stalks in place of the green tops), or 1 onion, chopped

5 cups water (or chicken stock)

2 T unsalted butter

2 T olive oil

Salt & pepper to taste

Cilantro leaves for garnish

Heat butter and oil in a heavy medium pot over medium-low heat. Cook shallots/onion and 1 teaspoon salt in pot, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1.5 teaspoons salt, and ½ teaspoon pepper. Bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Season soup with more salt and pepper if necessary. Puree soup in 2-4 batches in a blender until very smooth. Optionally strain each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on the solids and then discarding the solids. Reheat if necessary, and serve with fresh cilantro leaves.

Soup can be made 2 days ahead and refrigerated. Reheat over medium heat, stirring occasionally.