Butternut Squash And Corn Soup

• 1 large butternut squash (about 3 lbs.)
• About 1 1/2 tsp. kosher salt, divided
• 1 tablespoon honey
• 3 medium onions, chopped
• Peeled cloves from 1 garlic head
• 1/2 cup salted butter
• 2 tablespoons chopped fresh sage leaves
• 5 medium carrots, coarsely chopped
• 1 1/2 to 2 qts. reduced-sodium chicken broth
• About 1/2 tsp. Hungarian paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups corn kernels (cut from 3 or 4 ears)
• 1/2 cup (4 oz.) creme fraiche or sour cream
• 2 tablespoons finely sliced flat-leaf parsley

1. Preheat oven to 375u0b0. 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.
2. 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.
3. 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.
4. Puree 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.
5. 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 creme fraiche, a little paprika, and parsley.
6. Make ahead: Through step 4, up to 1 day, chilled. Reheat before adding corn in step

butternut squash, kosher salt, honey, onions, garlic, butter, sage, carrots, chicken broth, paprika, pepper, nutmeg, corn kernels, creme fraiche, flatleaf parsley

Taken from www.myrecipes.com/recipe/butternut-squash-corn-soup (may not work)