This naturally sweet soup has a bit of a chewiness from the corn, and the whole family will enjoy it! Add this to your cool weather meal rotation; it would make a stunning first course for any special fall or winter dinner, or a meal in itself along with a salad and warmed tortillas. And the best part? It only requires three ingredients!
- 1/2 butternut squash, per person (small to medium size)
- 1/3 cup dried blue corn, per person (you can use any kind of dried corn, but blue looks very pretty)
- 1 cup milk of your choice, per person
- The night before you prepare your soup, place the blue corn in a pot and add two to three times as much water. Leave the pot sit overnight on the counter.
- The next day, put the pot on the stove (don’t drain the corn) and simmer over medium heat until the corn is tender (about an hour or more). Add additional water as necessary.
- Preheat oven to 375F.
- Cut the squash in half lengthwise and scoop out the seeds and sinew. Bake, cut-side down, on a greased cookie sheet until fork-tender (about 45 minutes).
- Let the squash cool enough to handle, then scoop out the soft flesh into a large bowl.
- Add the milk, and mix until the mixture is creamy (use an emulsion blender, a regular blender, or even a fork). Add more milk if you want a thinner soup.
- Top the soup with drained corn, and serve.
Recipe and photo by Christina Keibler.