Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 4 ears corn, shucked
- 2 tablespoons olive oil plus extra to rub on the corn
- 1 Vidalia or other sweet onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 large shallot, chopped
- 1 tablespoon chopped fresh rosemary
- 1 sweet potato, peeled and cut in 1” chunks
- 1 small pumpkin or other winter squash (about 2 pounds), peeled, seeded and chopped in 1” chunks
- 1 bay leaf
- 8 cups vegetable stock or water
- Sea salt and freshly ground pepper to taste
Preparation:
Rub the corn with a small amount of olive oil and place the ears on a baking tray. Roast for 25 minutes. When the ears are cool enough to handle cut the corn kernels from the cobs and set aside. Do not discard the cobs.
Heat olive oil in a soup pot over medium flame. Add onions, carrot, celery, shallot and rosemary, and cook 5 minutes, until onions are translucent.
Add sweet potato and squash, and cook five more minutes, stirring occasionally. Add bay leaf, corncobs and stock, bring to boil, then cover and simmer 30 minutes, until squash is very tender.
Remove soup from heat. Discard bay leaf and corncobs and puree soup with vertical blender. Season to taste, and add more liquid if necessary. Add reserved roasted corn kernels to the soup.
Serves 6
Copyright 2009 by Jen Hoy
