Butternut Squash, Sweet Potato & Pan Roasted Sweet Corn Soup
Author: Andrea Cammarata
Ingredients
  • 1 butternut squash, cut into cubes
  • 1 medium sweet potato, cut into cubes
  • 2 cloves of garlic, ran through a garlic press
  • ½ stick of unsalted butter
  • 32 ounce vegetable stock
  • McCormick Chipotle sea Salt
  • McCormick freshly cracked black peppercorns
  • 3-6 mini pita bread pockets
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • sea salt
Instructions
  1. Add two tablespoons of extra virgin olive oil.
  2. Press the Sauté function,
  3. When the oil is hot, sautét the butternut squash and sweet potatoes for about 5 minutes.
  4. Add a few turns each of the Chipotle sea salt and freshly ground black peppercorns.
  5. When the squash and potatoes are a bit brown add ½ stick of butter and 3 tablespoons of vegetable stock.
  6. Secure the lid on the InstantPot and Steam for 10 minutes.
  7. After 10 minutes vent the InstantPot and remove the lid
  8. Add the remaining vegetable stock.
  9. Run 2 large cloves of garlic through a garlic press and add to the mixture.
  10. Using a blending stick puree the mixture until smooth.
  11. Press the Warm button and place the lid back on until ready to serve.
  12. Pan Roasted Sweet Corn
  13. Using a sharp chef's knife cut the kernels of sweet corn from two cobs of corn.
  14. Add a tablespoon of extra virgin olive oil and a half-tablespoon of unsalted butter in a skillet over med-high heat.
  15. When the oil is hot add the kernels of sweet corn.
  16. Stir the kernels constantly for 5 minutes.
  17. Spoon into a dish or bowl for later.
  18. Croutons
  19. Place a small skillet over med-high heat.
  20. When the oil is hot use a pair of kitchen shears and cut thin slices of pita bread into the skillet. Lightly brown pita strips, and sprinkle with sea salt. Remove pita croutons with a slotted spoon and place them on a plate lined with paper towels.
  21. Serve Butternut Squash, Sweet Potato + Roasted Sweet Corn Soup and top with pan-toasted pita bread croutons.
Recipe by The Cottage Market at https://thecottagemarket.com/butternut-squash-sweet-potato-pan-roasted-sweet-corn-soup/