1 medium size butternut squash
4 corn cobs1 potato
1 whole head of garlic (choose garlic with big cloves = easier to peel!)
Olive oil
Chicken stock
Half and half or cream
Salt
Saute the peeled, seeded and cubed squash, the peeled and cubed potato, the shucked corn and the peeled garlics in the olive oil.
Add the chicken stock and simmer for 20 minutes.
Blend and sieve (to remove the tough skins of the corn).
Add a little half and half to taste if you would like to (not too much) or you can swirl in a spoonful just before serving.
I wish I'd had some fresh chopped parley to sprinkle on top just before serving.
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