I make this soup a lot when the weather gets cold or gloomy. A couple days I added a fresh butternut squash puree to it and it was delicious. I'm not a squash fan, but this way I couldn't even taste it:)
1 large onion, chopped
1/4 cup butter
2-1/2 cups water
1 can corn
4 medium potatoes, peeled and cut into 1/2 inch cubes
1 cup butternut squash puree
2 cups milk
1-1/2 teaspoon salt
1/2 teaspoon pepper
minced fresh parsley or 1 tbsp dried
1) In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes. Reduce to low heat.
2) Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Yield: 8 servings