Butternut Squash Corn Chowder - total time 1 hour

We don't normally eat sweet/savory meals... I used to, but my husband doesn't like sweet meals (just lots of sweet cookies), and my tastebuds have adapted.  Sweet potatoes are great for you, but I can't get over the thought of anything potatoe-y being sweet.  So the first time I tried cooking butternut squash, I didn't like it.  Too sweet!  But Martha Stewart keeps putting squash recipes on Pinterest so I thought I would try this more savory than sweet interpretation of her recipe.

1 butternut squash, cubbed

1 large onion, chopped

2 ears of corn

2 cups vegetable stock

.5 cup cream

2 tbsp butter

1 tbsp smoked paprika

a pinch of red pepper flakes

salt & pepper

1.  Brown butter in a large pot.  Add onions and squash, cook on medium-high heat for eight minutes.  Add vegetable stock, paprika, salt, pepper, and red pepper flakes, cover and cook for 15 minutes or until squash is tender.

2.  Carefully pour stock/onion/squash mixture into blender and pulse until smooth.  Pour back into pot, add corn and cream and simmer for five additional minutes.  Serve with a dollop of sour cream and a sprinkling of paprika.