Ingredients

1 butternut squash

2 T. olive oil

1 T. butter

1 yellow onion, diced

2 cloves garlic, diced

1/2 c. diced celery, stalk and leaf

1/2 c. diced carrot

1 bay leaf

6 c. vegetable stock

1 head cauliflower

1 c. frozen corn

sour cream and scallions, optional

Preparation

  1. Cut squash in half, scoop out & discard seeds. Lay squash facedown on paper towel and microwave 5 minutes or until soft. Peel and dice, set aside.
  2. heat oil and butter together in soup pot over med heat.
  3. add onion and saute until soft
  4. add garlic, celery, and carrots and cook 3-5 minutes
  5. pour stock over vegetables, add bay leaf and bring to a boil
  6. Add cauliflower and squash and cover; simmer 15 minutes until cauliflower is cooked through and soft
  7. remove bay leaf and blend soup in small batches until smooth; add salt & pepper to taste
  8. stir in corn and heat slowly until warm
  9. serve hot, garnished with sour cream and scallions if desired