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Corn and Squash Soup Recipe

Corn and Squash Soup Recipe photo by Taste of Home

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This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. —Janice Zook, White River Junction, Vermont

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Corn and Squash Soup Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Directions

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

Originally published as Corn and Squash Soup in Taste of Home October/November 2005, p41

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Reviews for Corn and Squash Soup

Corn and Squash Soup

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Reviewed on Oct. 22, 2012 by lalg

Made this last night and it was so delicious! I only used one cup of buttermilk. This will become a staple fall soup in our house.

Reviewed on Oct. 13, 2012 by loves2cooktwinmom

I've made this soup once and it was so good. My husband and kids loved it. Will make it again soon.

Reviewed on Oct. 13, 2012 by cookinginsherrill

I like to make all kinds of soup,but my nephew said this is the best. He wants me to make a double batch for hunting camp.

Reviewed on Oct. 10, 2012 by janysmith

I change this recipe so my husband who is not a big soup eater would try it. I used left over turnip instead of squash. Turnip and cream corn are his two favourite veg. He loved it. Finally found a soup he would eat. It was a very filling meal.

Reviewed on Feb. 17, 2012 by AbbyR84

The taste is fantastic. Now that I've said that, I have to say that this recipe needs some alteration unless you want something the texture of baby food (my 7 month old loved it!) Next time I make this I will at least double the amount of broth, and drop the amount of squash to 4 cups. I don't think that will make my husband like it any better, but it will make it be soup and my older girls might be more interested in it.

Reviewed on Jan. 23, 2012 by swagner

One of my husband's favorite soups! I love it too, and I don't usually care for squash!