Butternut Squash Soup With Tomatoes And Corn Recipe

• 3 Tbsp. oil
• 1 x leek, white part only, sliced
• 1 c. minced tomato
• 1/2 tsp dry thyme
• 4 c. chicken broth
• 1 x butternut or possibly acorn squash
• 1/2 c. cream
• 1 x salt and pepper to taste
• 1 c. corn, liquid removed
• 1 x tomato, seeded and diced
• 1/2 c. minced fresh chives

1. In a large pot, heat the oil.
2. Saute/fry the leek, minced tomato and thyme for about 5 min.
3. Add in the broth; bring to a boil.
4. Meanwhile, cut squash in half, remove seeds and peel.
5. Cut into chunks.
6. Add in squash to pot, lower heat; cook for about 30 min or possibly till tender.
7. Put mix in a blender and puree.
8. Return to pan.
9. Stir in cream.
10. Season with salt and pepper.
11. Add in corn and diced tomato; cook over low heat for 5 min or possibly till heated through.
12. Garnish with minced chives.
13. NOTE: To peel squash, cook in boiling water or possibly microwave till soft sufficient to peel... or possibly if you are like me, just do it raw!
14. It's less hassle.

oil, only, tomato, thyme, chicken broth, butternut, cream, salt, corn, tomato, fresh chives

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-tomatoes-and-corn-96293 (may not work)