Summer Corn, Roasted Butternut Squash & Mushroom Bisque

It's the end of summer corn and I'm using whatever corn I can find to my full advantage. Summer is (ugh) officially over. This is where I would insert a sad face emoji but I don't emoticon. But if you're lucky- your farmers market or local store probably has a few more ears of sweet corn to get rid of- and this soup is a beautiful and delicious way to use it up. The addition of the butternut squash and mushrooms make it a great transition from summer to fall. If you're in the mood for soup on these now cooler nights- I highly recommend trying this bisque out. It's simple and has great flavor. My boyfriend said this might be his favorite recipe of mine- besides my Jalapeño Eggs Benedict. So don't take my word for it- take his. 

Sweet Corn, Roasted Butternut Squash & Mushroom Bisque 

Fridge:

1 lb peeled and cubed butternut squash (I cheat and buy it ready to go) 

1/3 lb cubed pancetta (about 1 cup- you can also buy this pre-cubed) 

2 cups of sliced mushrooms- your choice. I used a mix of cremini, white button, oyster, and shiitake. 

1/2 cup milk 

1/2 cup heavy cream 

1 tsp thyme, minced 

Counter:

3 corn on the cobs, still in husks

1 medium yellow onion minced (about 1 1/4 cups) 

3 garlic cloves, minced 

Pantry:

3/4 cup chicken broth plus 1/2 cup 

1/2 tbs curry powder

1 tsp turmeric powder 

1/4 tsp cumin powder

1 tsp salt

Fresh pepper to taste 

1/2 tbs olive oil plus 1 tsp 

Tools:

1 baking tray 

1 large pot 

Medium mixing bowl 

Blender

Measuring cups/spoons

Chopping knife

Cutting board 

Preheat oven to 350 degrees. Add the butternut squash, olive oil, cumin and 1/4 tsp of salt and pepper to your taste to the bowl. Mix well. Pour onto baking tray and spread flat. Put tray into the preheated oven and bake for 35-45 minutes (depending on how large cubes are) or until the squash is fork tender. 

Once butternut squash is in oven- add the three corn on the cobs, still in the husks and roast them for 20 minutes. Remove them. Allow to cool and remove husks. Cut the corn off the cob and set aside. 

Once you have removed the butternut squash- add it to the blender with milk, heavy cream and 1/2 cup of chicken broth. I like to pulse mine to keep it a little chunky but process these items to your preference. 

Heat the large pot over medium heat. Add 1 tsp of olive oil and once hot- add the pancetta cubes. Cook for 6-8 minutes or until the pancetta gets a little crispy. Add the onions and garlic to the pot and sauté for a minute or two. Add the curry powder and turmeric powder and sauté for another 30 seconds. Then add the mushrooms and corn. Sauté everything together for 5 minutes and then add the fresh thyme. Stir together and add the remaining 3/4 cup of chicken broth. Bring to a simmer and add remaining 3/4 tsp of salt and fresh pepper to your taste. 

Pour the butternut squash mixture into the pot with the rest of the ingredients. Summer everything together over low heat for 20 minutes. This soup is very thick- so add milk or broth if you prefer it thinner. 

Allow to cool for a few minutes before serving. Enjoy the soup with a sprinkle of minced cilantro on top or with some crusty garlic bread or croutons. Yum! Xo