I've had several emails requesting the recipe for the Roasted Butternut Squash & Corn Soup. Here you go!

2 medium butternut squash, halved

4 TBSP unsalted butter for the squash

salt & pepper

2 TBSP unsalted butter

2 TBSP Olive Oil

1 large onion, sliced

1 clove garlic, minced

1 inch piece fresh ginger, grated

2 TBSP curry powder

½ tsp ground cardamom

8 cups vegetable or chicken stock

14 fl.oz. can kernel corn, drained.

• Cut the two squash in half. Scoop seeds & clean squash.
  
• Place 1 TBSP butter in each cavity.
  
• Season with salt and pepper.
  
• Place on a baking sheet and roast the squash at 350F for 45 minutes.
  
• Remove & set aside to cool.

• In a medium pot, heat remaining butter & olive oil.
  
• Add onion and sauté for 5 min.
  
• Stir in garlic, ginger, curry power & cardamom.
  
• Saute for 3 – 5 min.

• Scoop out the cooked squash flesh and add to the pot along with the stock.
  
• Bring to a boil and simmer for 15 min.

• Puree soup until smooth. (I used a hand held Braun mixer, instead of removing the soup from the pot into a blender or Cuisinart)
  

• Fry the corn in a cast iron frying pan until dark and roasted. Do no add any fat!

• Add the roasted corn to the soup.

Voila! Serve with a dollop of sour cream on top :) Enjoy!