Roasted And Curried Pattypan Corn Soup

• 1 1/2 cups roasted pattypan squash
• 1 3/4 cups fresh or fresh frozen corn, thawed
• 1/2 cup Vidalia onion, small dice
• 2 tablespoons butter
• 1 soft chicken bouillon cube
• 2 cups 2 % milk
• 1 tablespoon Sherry Peppers Sauce
• 1 tablespoon fish sauce
• 2 teaspoons curry powder
• 2 tablespoons fresh chopped flat leaf parsley
• olive oil for drizzling
• SPST (Salt and Pepper to Suit Taste)

1. Preheat oven to 400*F.
2. Cut squash in half crosswise and place on lined baking sheet.
3. Drizzle with olive oil and SPST. Roast until tender, about 25 minutes.
4. Remove from oven and let cool enough to handle.
5. Scoop out seeds and center membrane and discard.
6. Place " meat" in medium bowl and cream with an immersion blender or processor.
7. Place in strainer or sieve and drain for 10 minutes to rid of excess water.
8. Meanwhile, in a heavy bottomed vessel or dutch oven, over medium high heat, melt butter and drizzle in a little olive oil.
9. Once hot, add onions, bouillon and bay leaf.
10. Reduce heat to medium and add squash and milk.
11. Heat to just under boiling, then reduce to simmer and add sherry peppers, fish sauce, garlic and curry powder.
12. Blend again until smooth.
13. Stir in corn and parsley.
14. Continue simmer until corn is heated through, about 5 minutes.
15. Garnish with parsley and drizzle with olive oil if desired.
16. BE SURE TO REMOVE BAY LEAF BEFORE BLENDING.!

corn, vidalia onion, butter, chicken, milk, sherry peppers sauce, fish sauce, curry powder, flat leaf parsley, olive oil, salt

Taken from food52.com/recipes/30636-roasted-and-curried-pattypan-corn-soup (may not work)