When it is wintery cold out there is nothing better than a warm cup of soup. I, however, like my soups to be a little more hearty and a little less brothy. This soup was absolutely fantastic! Serve with a nice hunk of bread and you are all set.
Average time: 45 minutes
2 tsp olive oil
2 leeks, trimmed, chopped and rinsed
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups reduced-sodium vegetable broth
1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
2 tbsp minced fresh thyme, or 2 teaspoons dried thyme
1 1/2 tsp ground cumin
1/2 tbsp of Hot Paprika (optional)
4 cups frozen corn kernels
1/2 tsp crushed red pepper
1/4 tsp salt
Freshly ground pepper, to taste
1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme, cumin and paprika; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
2. Add corn; return to a simmer and cook 3 to 4 minutes. Add crushed red pepper. Season with salt and pepper.
Photo Credit: WarmVanillaSugar