Butternut Squash And Corn Soup

Directions

1. 1
   Cut the stem off of the squash and split it in half.
2. 2
   Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
3. 3
   When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
4. 4
   In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
5. 5
   Place the onion, garlic, and butter also in the blender or processor.
6. 6
   Add 1 cup of half and half to the mixture and blend until smooth.
7. 7
   Microwave the corn in a glass bowl for about 3-4 minutes.
8. 8
   Add half of the corn to the mixture and blend until smooth.
9. 9
   Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
10. 10
    Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
11. 11
    Salt and pepper to taste and serve.
12. 12
    Bon appetit!