Rating: 4.5 stars
2 Ratings
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The last of late-summer's corn, cooked so it still has a light crunch, accents this silky squash soup. Clare Carver of Big Table Farm winery in Oregon uses rich homemade chicken broth, but store-bought works too.

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Janna Lufkin

Recipe Summary

Yield:
Serves 10 to 12 (makes 14 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

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  • Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, until golden, 20 to 25 minutes. Add sage and carrots; cook, stirring, about 5 minutes more.

  • Scrape squash from shells into onion mixture and add 1 1/2 qts. broth. Cover and bring to a boil over high heat; reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.

  • Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, and nutmeg.

  • Add corn; heat soup over medium heat, stirring a few times, until corn is tender-crisp, about 5 minutes. Thin with 1 to 2 cups more broth if you like. Ladle into bowls. Top with a spoonful of crème fraîche, a little paprika, and parsley.

  • Make ahead: Through step 4, up to 1 day, chilled. Reheat before adding corn in step

Source

Big Table Farm winery, Willamette Valley, Oregon

Nutrition Facts

218 calories; calories from fat 54%; protein 5.9g; fat 13g; saturated fat 7.8g; carbohydrates 22g; fiber 4.7g; sodium 344mg; cholesterol 43mg.
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