BUTTERNUT SQUASH & CORN SOUP

~ Sunset magazine - October 2016

1 large butternut squash, about 3 lb.
1 1/2 t. kosher salt, divided
1 T. honey
3 medium onions, chopped
peeled cloves from 1 head of garlic
1/2 c. salted butter
2 T. chopped fresh sage leaves
5 medium carrots, coarsely chopped
1 1/2 - 2 qts. chicken broth
1/2 t. Hungarian paprika
1/2 t. pepper
1/4 t. nutmeg
3 c. corn kernels
1/2 c. creme fraiche or sour cream
2 T. finely sliced flat-leaf parsley

Preheat oven to 375 degrees. Split squash lengthwise and scrape out seeds. Set cut side up in a 9x13-inch pan. Score flesh crisscross four times on each half. Sprinkle with 1/2 t. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, 20-25 minutes or until golden. Add sage and carrots, then cook 5 minutes more, stirring occasionally.

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

Puree soup one portion at a time in a blender until very smooth. Return to pot and mix in remaining teaspoon of salt, paprika, pepper, and nutmeg.  Add corn and heat soup over medium heat, stirring a few times until corn is tender-crisp, about 5 minutes. Thin with 1-2 cups broth, if desired. Garnish individual servings with creme fraiche and parsley.

Notes: I tweaked a few things - dried sage because the store didn't have any that was fresh, sour cream because I didn't see creme fraiche in the areas of the store I checked, and regular paprika I always have on hand instead of Hungarian paprika I don't have. I always prefer using an immersion blender in the pot over transferring batches of soup from pot to blender to bowl and back to pot. This recipe came from Big Table Farm, which was featured in a Sunset magazine article.