Squash curry soup with roasted corn

The butternut squash is pretty tasty these days and the addition of some roasted corn makes for a nice twist on a classic soup.

As the chicken stock is one of two main ingredients to this recipe, it pays to use a quality brand. Personally, I prefer the roasted chicken Better Than Bouillon concentrated base. I also think its way more economical than a liquid stock in a box.

Start by preheating your oven to 400 degrees. Toss some defrosted corn with a little bit of olive oil and salt in a shallow roasting pan and then cook for 30 to 40 minutes, or until it starts to brown around the edges.

In a large soup pot, heat a few splashes of olive oil and then saute a chopped onion until translucent. Stir in some curry powder or paste, followed by the peeled, seeded, and cubed squash. After a few minutes, add enough water to cover the squash by at least an inch and then boil lightly for 20 to 30 minutes.

Once the squash is very tender, stir in a teaspoon of chicken base, let dissolve, taste and repeat until it tastes like you want it to. Take the soup off the heat and puree until smooth with a stick blender, or let it cool slightly and use a food processor. Stir in the roasted corn, salt to taste and serve.

To save some time, you could substitute some drained garbanzo beans for the corn.