Butternut Squash and Corn Soup

SOUP for 2!  Here is a great fall soup recipe for the soul :)  I hope you enjoy it as much as I did!

20 oz. pre cut butternut squash

4 cups of chicken stock

1 cup water

1 1/2 cups cream

1 cup frozen corn

1 small cooking onion; diced

handful of fresh sage leaves; cut into thin strips 

3 tablespoons butter

In a medium pot bring the stock and butternut squash to a slow boil.  

In a skillet, add butter onions and sage leaves.  Cook until sage is crispy.  Add corn and cook through. Add cream to warm up before adding to pot.

Once the squash is soft, use an emulsifier to make the soup smooth. Add the corn and sage mixture.  Let flavors blend together and serve!

ENJOY :)