This soup comes out quite thick. You can add chicken broth to achieve your desired consistency.
Creamy Butternut Squash Soup with Corn and Pine Nuts
6 cups butternut squash, cubed and peeled
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
3 cups milk (I use 2%, you can use nonfat for a thinner texture)
1/2 teaspoon dried thyme
1 cup frozen corn
2 tablespoons pine nuts, toasted
1. Preheat oven to 400 degrees. Combine the squash, olive oil, 1/2 teaspoon salt, pepper and oregano. Place the squash on a baking sheet lined with parchment paper and bake for 45 minutes, until edges are brown and squash is tender.
2. Place the squash, milk and thyme in a large pot and puree with a hand blender (or puree the mixture in a blender, then transfer to pot). Add corn and bring to a simmer. Simmer for 10 minutes or until corn is heated through. Add remaining 1/2 teaspoon salt or to taste. Ladle into soup bowls and top each serving with 1/2 tablespoon pine nuts.