Soup

Squash Bisque With Roasted Corn Salsa

2 tablespoons butter

1 large red onion, chopped

3 garlic cloves, minced

1 tablespoon grated fresh ginger

4 cups cubed butternut squash

2 carrots, diced

1 quart vegetable stock or broth

For the salsa

1 tablespoon olive oil

1 cup frozen corn kernels, thawed

1 cup grape tomatoes, halved

1 tablespoon red wine vinegar

Salt and ground pepper

1 cup heavy cream

In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, 7 to 8 minutes. Reserve 1/4 cup of this mixture. Add the ginger, squash, carrots and stock and bring to a simmer. Cook until the vegetables are very tender, 15 to 20 minutes.

While the soup cooks, make the salsa. In a skillet over high, heat the oil. Add the corn kernels and grape tomatoes and sear until browned, about 4 minutes. Remove from the heat and stir in the reserved onions. Stir in the vinegar, and season with salt and pepper.

Working in batches, puree soup in a blender. Return it to the pan and stir in the cream. Season with salt and pepper. Serve topped with the salsa. Makes 8 servings.

Per serving: 220 calories, 140 calories from fat (64 percent of total calories), 16 g fat (9 g saturated, 0 g trans fats), 50 mg cholesterol, 18 g carbohydrate, 3 g fiber, 6 g sugar, 3 g protein, 100 mg sodium.