Crookneck Squash And Corn Soup With Humboldt Fog

• 3 large crookneck squash
• 4 cups store-bought vegetable or chicken stock
• 1 tablespoon plus 2 teaspoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 1/2 cups diced yellow onion
• 2 garlic cloves, minced
• 1/2 cup raw corn kernels (from 1 ear of corn)
• 3 ounces Humboldt Fog cheese
• 2 tablespoons baby basil leaves or basil chiffonade

1. Cut the squash into 1-inch chunks.
2. Reserve a few squash chunks and cut them into fine pieces.
3. Set the chunks and the pieces aside.
4. Pour the broth into a large pot over medium-high heat.
5. In a separate large soup pot, heat the 1 tablespoon butter and olive oil.
6. When the butter is melted, add the onion and cook over medium heat.
7. (Decrease the heat to medium-low and give it a few more minutes if youre not standing over the pot.)
8. After a few minutes, add the garlic.
9. Cook until the onion is translucent, about 10 minutes.
10. Ladle in the warm stock and add the bigger chunks of squash.
11. Dont add the finely chopped squash yet.
12. Simmer until the squash is tender when pierced with a knife, about 20 minutes.
13. Take the pot off the heat, let cool for at least 30 minutes and then puree the squash mixture in a blender or food processor.
14. Push the pureed mixture through a medium-mesh strainer.
15. (Dont use a fine-mesh strainer, or the soup will be too thin.)
16. At this point you can continue making the soup or refrigerate the soup (and dont forget to tightly wrap up and refrigerate the reserved finely chopped squash).
17. When ready to serve the soup, pour it into a pan over medium-low heat.
18. In a skillet, melt the 2 teaspoons butter.
19. Add the reserved finely chopped squash and the corn kernels, and saute, stirring constantly, just until the squash and corn are heated.
20. Take the skillet off the heat.
21. Slice the cheese into six even pieces, and cut the rind from each piece.
22. Discard the rinds.
23. When the soup is hot, stir in the corn and squash bits.
24. Ladle the soup into six bowls.
25. Float one cheese slice into the center of each bowl of soup and top with baby basil leaves.

crookneck squash, storebought, butter, extra virgin olive oil, yellow onion, garlic, corn kernels, fog cheese, baby basil

Taken from www.foodrepublic.com/recipes/crookneck-squash-and-corn-soup-with-humboldt-fog-recipe/ (may not work)