This is warm, hearty, and a little bit sweet - thanks to roasted squash and crunchy sweet corn. Add some shrimp for even more flavor and texture. Be sure to give this Tied By Colorful Apron Strings original a try!!From Tied by Colorful Apron Strings
Ingredients:
~1 medium-sized butternut squash, peeled and cubed
~8-10 medium yukon gold potatoes, skins left on, cubed
~16 oz. sweet corn (this can be frozen or fresh)
~smoked paprika (make sure it's smoked and not just regular!)
~olive oil
~3/4 cup heavy cream
~2 tbs. flour
~salt & pepper
~chives, chopped
~4 tbs. butter
~2 shallots, minced
~4 garlic cloves, minced (throw the garlic and shallots in a mini food processor for easy mincing!)
~32 oz. chicken stock
1. Preheat oven to 425. Drizzle squash and potatoes with olive oil and sprinkle liberally with salt, pepper, and smoked paprika. Roast for 35-40 minutes or until squash starts to caramelize and potatoes get crispy around the edges. Prep the rest of your ingredients, but do not start the rest of the cooking process until the roasting is done.
2. Heat butter over medium heat and add shallots and garlic. Saute for about 3 minutes or until soft. Add flour and mix well. Whisk in 1/4 cup of heavy cream.
3. Add chicken stock, potatoes, squash, and 1 tsp. smoked paprika. Bring to boil. Add corn and simmer for 10 minutes.
4. Add remaining cream and heat through. Season with salt and pepper to taste. Garnish with chives.
