Photo: Thomas J. Story; Styling: Janna Lufkin
3 Hours 15 Mins
Serves 10 to 12 (makes 14 cups)

The last of late-summer's corn, cooked so it still has a light crunch, accents this silky squash soup. Clare Carver of Big Table Farm winery in Oregon uses rich homemade chicken broth, but store-bought works too.

How to Make It

Step 1

Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

Step 2

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

Step 3

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

Step 4

Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, and nutmeg.

Step 5

Add corn; heat soup over medium heat, stirring a few times, until corn is tender-crisp, about 5 minutes. Thin with 1 to 2 cups more broth if you like. Ladle into bowls. Top with a spoonful of crème fraîche, a little paprika, and parsley.

Step 6

Make ahead: Through step 4, up to 1 day, chilled. Reheat before adding corn in step

Big Table Farm winery, Willamette Valley, Oregon

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Ratings & Reviews


December 04, 2016
This soup is so tasty, love the combination of the corn and butternut squash puree. It does take a while to prepare so I made it in the two steps suggested. It was a big hit with seconds being served. Did not find it too sweet and did not use the sour cream.  This is a new addition to my soup library.

Yummy soup

October 14, 2016
My guests all loved this soup. It was an interesting mix of the creamy butternut squash soup and crunchy corn kernels. I thought it was a bit sweet so I served it with creme fraiche.