Summer is coming to a close, and Fall is almost upon us. Days are getting shorter and nights are getting longer. Temperatures are lower during the day as is the humidity. And the leaves on the trees are just starting to gain some Fall color. There’s no better way to revel in this coming change of seasons than by making a big pot of soup featuring both a staple of Summer and the seasonal warmth of Fall.

At this time of year, the last of late-Summer’s corn is still available and the bounty of Fall produce is becoming available. This warming soup recipe combines the end of the season’s corn with some butternut squash for a silky soup with a light crunch. Onions, garlic, carrots, and sage add additional flavor and a satisfying depth to the soup. Paprika and nutmeg intensify the depth of the soup even more, bringing a subtly pungency and earthiness, balancing out the sweet and savory elements of the dish. This is one of the soups we make often in early Fall and keep a reserve of in the freezer to last us through the rest of Fall and on into Winter, as well!

Butternut Squash & Corn Soup (adapted from myrecipes.com)  Total Time Required: 3 hours 15 minutes, Prep Time: 30 minutes, Cook Time: 1 hour 15 minutes, Bake Time: 1-1/2 hours, Makes: 10 to 12 servings (14 cups)

Ingredients:

• 3 pounds butternut squash
• 1-1/2 teaspoons kosher salt, divided
• 1 tablespoon honey
• 3 medium onions, chopped
• 1 head of garlic, cloves separated & peeled
• 1/2 cup butter
• 2 tablespoons chopped fresh sage leaves
• 5 medium carrots, coarsely chopped
• 1-1/2 to 2 quarts vegetable or chicken broth
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups corn kernels (cut from 3 or 4 ears)
• 1/2 cup sour cream
• 2 tablespoons finely sliced flat-leaf parsley

Directions:

Preheat the oven to 375°F. Split the squash lengthwise and scrape the cavity clean. Set the cut sides up on a rimmed baking sheet. Score the flesh on each half four times in a crisscross pattern to allow for the juices to absorb. Sprinkle the squash halves with a 1/2 teaspoon of salt and spread the honey on the halves. Roast the squash until it is tender when pierced, about 1-1/2 hours, basting occasionally with the juices. Allow it to cool once cooked through.

Meanwhile, in a large Dutch oven over medium heat, cook the onions and garlic in the butter, stirring occasionally, until they are golden, 20 to 25 minutes.

Add the sage and carrots and cook, stirring, about 5 minutes more.

Scrape the squash from their shells into the onion mixture and add 1-1/2 quarts of broth. Cover and bring the soup to a boil over high heat. Reduce the heat and simmer until the carrots are very tender when pierced, about 30 minutes.

Using a wand blender, purée the soup until very smooth.

Stir in the remaining 1 teaspoon of salt, the paprika, pepper, and nutmeg.

Add the corn to the soup and continue to heat it over medium heat, stirring a few times, until the corn is tender-crisp, about 5 minutes.

Thin the soup with 1 to 2 cups more broth, if desired. Ladle the soup into bowls. Top each serving with a spoonful of sour cream, a little paprika, and parsley.

Store leftovers in an airtight container in the refrigerator. Gently reheat the soup on medium-low on the stovetop until warmed through. Once cooked, the soup can be stored in airtight containers in the freezer for up to 3 months. Thaw in the fridge and gently rewarm to serve.

Bright and delicious and oh, so satisfying!  ~Linda

Butternut Squash & Corn Soup (adapted from myrecipes.com)  Total Time Required: 3 hours 15 minutes, Prep Time: 30 minutes, Cook Time: 1 hour 15 minutes, Bake Time: 1-1/2 hours, Makes: 10 to 12 servings (14 cups)

Ingredients:

• 3 pounds butternut squash
• 1-1/2 teaspoons kosher salt, divided
• 1 tablespoon honey
• 3 medium onions, chopped
• 1 head of garlic, cloves separated & peeled
• 1/2 cup butter
• 2 tablespoons chopped fresh sage leaves
• 5 medium carrots, coarsely chopped
• 1-1/2 to 2 quarts vegetable or chicken broth
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups corn kernels (cut from 3 or 4 ears)
• 1/2 cup sour cream
• 2 tablespoons finely sliced flat-leaf parsley

Directions:

Preheat the oven to 375°F. Split the squash lengthwise and scrape the cavity clean. Set the cut sides up on a rimmed baking sheet. Score the flesh on each half four times in a crisscross pattern to allow for the juices to absorb. Sprinkle the squash halves with a 1/2 teaspoon of salt and spread the honey on the halves. Roast the squash until it is tender when pierced, about 1-1/2 hours, basting occasionally with the juices. Allow it to cool once cooked through.

Meanwhile, in a large Dutch oven over medium heat, cook the onions and garlic in the butter, stirring occasionally, until they are golden, 20 to 25 minutes. Add the sage and carrots and cook, stirring, about 5 minutes more.

Scrape the squash from their shells into the onion mixture and add 1-1/2 quarts of broth. Cover and bring the soup to a boil over high heat. Reduce the heat and simmer until the carrots are very tender when pierced, about 30 minutes.

Using a wand blender, purée the soup until very smooth. Stir in the remaining 1 teaspoon of salt, the paprika, pepper, and nutmeg.

Add the corn to the soup and continue to heat it over medium heat, stirring a few times, until the corn is tender-crisp, about 5 minutes. Thin the soup with 1 to 2 cups more broth, if desired. Ladle the soup into bowls. Top each serving with a spoonful of sour cream, a little paprika, and parsley.

Store leftovers in an airtight container in the refrigerator. Gently reheat the soup on medium-low on the stovetop until warmed through. Once cooked, the soup can be stored in airtight containers in the freezer for up to 3 months. Thaw in the fridge and gently rewarm to serve.