Steam corn - add to a large pot with ½ cup water. Cover, Cook at a simmer for just three minutes. Remove - run cool water over in sink. Cut the kernels from the cob. (See method in photos.) Add butternut squash cubes to a medium sized pot, add ½ cup water. Bring to a simmer and cook until tender and cooked through, about 10 minutes. Add to colander in sink to drain. Set both vegetables aside.

To a large pot add olive oil, set heat to medium. Add the potatoes, rosemary, garlic, sea salt and pepper. Sauté 2 minutes. Add milk and vegetable broth, bring to a good simmer and cover.Cook for 10 minutes until the potatoes are tender.

Add ⅔'s of the corn kernels to the pot. Cool slightly. Add all to the carafe of a blender. Blend until smooth - low to high speed one full minute.Add back to the pot. Add remaining ⅓ corn kernels and butternut squash cubes. Warm through - ready to serve!

Blanch rosemary, parsley and scallions in boiling water 20 seconds. Add to small colander and refresh under cold water. Squeeze dry, pat with paper towels.Add them to a blender with ½ cup olive oil. Blend from low to high speed for 2 minutes until bright green. Add to a glass jar or small bowl with a tight cover. Use as is - or strain. (Refrigerate remaining Herbal Oil for another recipe.)

Portion the soup in bowls. Add ⅔ teaspoon of the Herbal oil on the center, drag with a sharp small knife for a decorative look. Garnish with small parsley sprigs.