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Corn and Squash Soup
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
8 Servings
Prep/Total Time: 25 min.
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).
Nutrition Facts:
1 serving (1-1/4 cups) equals 381 calories,
© Taste of Home 2011
2 of 2
Corn and Squash Soup
(continued)
Nutrition Facts:
26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.
© Taste of Home 2011