Roasted Squash & Corn Soup

I've been feeling deliciously rich with squash these days - two green acorn, one yellow acorn, two Delicata, and one sugar pumpkin.  I was wanting a soup, so for days and days I've been reading my cookbooks and searching online blogs and food sites - but not a single recipe excited me.  Many called for curry , which I don't much like, many called for milk, which sounded a little strange. I just wanted an essence of squash flavor, so I developed my own recipe.

First, I lay out ( in a very tidy manner!) the vegetables I thought I might want in the soup on a baking sheet that was drizzled with olive oil.

 Yes - those are purple potatoes!  I thought they were normal red-skinned when I bought them at the farmer's market!

Roasted Squash and Corn Soup

2 squashes, quartered, seeds removed

Place seeds in a small saucepan with 2 cups of water. Simmer for about a half an hour ( this is instead of stock)

1 or 2 ears of fresh corn

Place squash pieces and whole corn on a baking sheet that has been drizzled with olive oil. Place in a 350' oven for an hour.

When the squash is done, it looks and smells wonderful.  The corn also had a nice roasted look to it.

Strain squash seed water into a saucepan.

Scrape squash from peel into the squash water

Cut corn kernels off cobs and scrape into squash water pan.

Add 1 t. thyme

a pinch of sage or 2 sliced sage leaves

salt and pepper

Puree ( I use a Kitchenaid puree "stick").  Thin with water if needed.

Adjust seasonings and serve hot.

I served the rest of the roasted vegetables on the side.