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Warm and comforting, a bisque is the perfect dish to enjoy during the colder months, and this Warm Cheesy Butternut Squash & Corn Bisque is no exception. With its luscious, creamy texture and the delightful combination of sweet butternut squash and fresh corn, this recipe will surely become a favorite in your household.

Warm Cheesy Butternut Squash & Corn Bisque

Indulge in the warmth of fall with this Warm Cheesy Butternut Squash & Corn Bisque. This creamy and comforting dish combines the natural sweetness of butternut squash with the delightful crunch of corn, creating a flavor-packed experience perfect for chilly evenings. Easy to make in just 40 minutes, this bisque is not only delicious but also nutritious, boasting a wealth of vitamins and minerals. Serve it warm with crusty bread or a fresh salad for a cozy meal that everyone will love.
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

1 cup fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded (plus extra for garnish)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Fresh chives or parsley, chopped for garnish

Instructions
 

Prepare the Butternut Squash: Start by peeling and cubing the butternut squash. It helps to cut it into smaller cubes for quicker cooking.

    Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Squash: Add the cubed butternut squash to the pot. Sprinkle in the smoked paprika and ground cumin, and stir to coat the squash evenly. Cook for about 5 minutes, allowing the squash to soften slightly.

        Add Corn and Broth: Pour in the vegetable broth and add the corn kernels. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let it cook for about 20 minutes until the squash is tender.

          Blend the Bisque: Once the squash is cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a traditional blender.

            Incorporate Cream and Cheese: Return the smooth bisque to low heat and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the bisque is creamy. Season with salt and pepper to taste.

              Serve: Ladle the warm bisque into bowls and top with extra shredded cheese and chopped chives or parsley for garnish.

                Enjoy: Serve immediately with crusty bread or grilled cheese sandwiches for a hearty meal.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings