My slight variation of a soup from Chef Robin White from #SoupWeek.
1 small butternut squash, cubed
2 corn on the cob
1 small red bell pepper chopped
6-8 small yukon gold potatoes quatered
2-3 cloves garlic minced
2-3 tbsp olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
6 cups vegetable broth or plain water
salt and pepper to taste
Preheat oven to 400 degrees. Toss squash with t tbsp olive oil and salt and pepper. Transfer onto an aluminum sheet and roast for 20minutes. Heat the grill. Brush each corn cob with olive oil and salt and pepper and grill till light brown.
In a large pan heat the remaining oil, add onions, pepper, garlic and fry till lightly brown. Add the spices. Add the squash. Remove the corn from the husk and add. Cook for another minute. Add stock and continue cooking for another 20 minutes. Mash or puree half in a food processor. Return to the pan. Add the potatoes and continue cooking till the potatoes are tender.
Garnish with a dollop of cream and salted pumpkin seeds. Serve hot and enjoy!