We like the bisque topped with the pan-seared corn and cherry tomato salsa, but you also could toast pumpkin seeds and sprinkle some of those over each serving. Or even better — tamari-coated pumpkin seeds.Start to finish: 45 minutes
2 tablespoons butter
1 large red onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 cups cubed butternut squash
2 carrots, diced
1 quart vegetable stock or broth
1 tablespoon olive oil
1 cup frozen corn kernels, thawed
1 cup grape tomatoes, halved
1 tablespoon red wine vinegar
Salt and ground black 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, butternut squash, carrots and bring to a simmer. Cook until the carrots and squash 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, then season with salt and pepper.
When the soup is ready, transfer it, working in batches, to a blender and puree until smooth. Return the pureed soup to the pan and stir in the cream. Season with salt and pepper. Serve topped with the salsa.
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; and 100 mg sodium.