2 tablespoons butter
1 large red onion, chopped
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3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 cups cubed butternut squash
2 carrots, diced
1 quart vegetable stock or broth
1 tablespoon olive oil
1 cup frozen corn kernels, thawed
1 cup grape tomatoes, halved
1 tablespoon red wine vinegar
Salt and ground black pepper
1 cup heavy cream
In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, 7 to 8 minutes. Reserve ¼ cup of this mixture. Add the ginger, butternut squash, carrots and broth and bring to a simmer. Cook until the carrots and squash are very tender, 15-20 minutes.
While the soup cooks, make the salsa. In a skillet over high, heat the oil. Add the corn kernels and grape tomatoes and sear until browned, about 4 minutes. Remove from the heat and stir in the reserved onions. Stir in the vinegar, then season with salt and pepper.
When the soup is ready, transfer it, working in batches, to a blender and puree until smooth. Return the pureed soup to the pan and stir in the cream. Season with salt and pepper. Top with salsa.
Nutrition values per serving: 220 calories, 16 g fat (9 g saturated), 18 g carbohydrates, 3 g fiber, 3 g protein, 50 mg cholesterol, 100 mg sodium.
Alison Ladman for The Associated Press