Ingredients:
2 sweet fresh corn, husked
small butternut squash
1 small onion
2 small peeled potatoes
½ stick (4 tablespoons) butter
1 tablespoon flour
3 cups vegetable stock
1 teaspoon pepper
1 teaspoon seasoned salt
1 cup heavy cream
Method:
In a medium nonstick pot over medium high heat, melt butter and add squash, corn, potato and onions. Sauté for four minutes, then add flour. Stir and cook one minute. Then add the stock and seasoned salt and pepper .Increase heat to high.
Once the mixture comes to a boil, lower to a medium but brisk boil and cook uncovered stirring occasionally for 10-12 minutes or until potatoes are tender.
Remove pot from the heat and add cream. Stir to combine and serve hot.
