NEXT RECIPE >

Corn and Squash Soup Recipe
Corn and Squash Soup Recipe photo by Taste of Home
Next Recipe

Corn and Squash Soup Recipe

Read Reviews
4.5 23 35
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 12 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1-1/4 cup: 381 calories, 26g fat (11g saturated fat), 53mg cholesterol, 1021mg sodium, 29g carbohydrate (12g sugars, 6g fiber), 9g protein.

Directions

  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
  2. 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.
  3. 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).
Originally published as Corn and Squash Soup in Taste of Home October/November 2005, p41


Reviews for Corn and Squash Soup

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ronnyjr1 User ID: 8085617 243808
Reviewed Feb. 14, 2016

"This soup is delicious although I made a few changes. I didn't use any bacon at all. I simply sauteed a red onion with a little grapeseed oil then added 4 chopped up yellow squash. That cooked for some minutes. Then I added 4 fresh ears of corn from the cob. Next I added a cup and a half of heavy cream and let that cook for a few minutes. I put the ingredients into the blender until smooth, then poured it back into the skillet to heat through. Add salt, pepper and garlic to taste. Voila, very tasty."

MY REVIEW
mdbubba1 User ID: 1253738 219076
Reviewed Jan. 28, 2015

"Very good soup. Will make again. Didn't change a thing."

MY REVIEW
Xena7751 User ID: 5742608 214490
Reviewed Dec. 10, 2014

"Wow, this was so good. I was a little leery of the squash/corn combo but it was fantastic. I didn't really like it with the sour cream."

MY REVIEW
katlaydee3 User ID: 3741999 151483
Reviewed Nov. 5, 2013

"Delicious and filling soup. The dollop of sour cream on top is a nice addition."

MY REVIEW
katlaydee3 User ID: 3741999 67028
Reviewed Nov. 5, 2013

"Delicious and filling soup. The dollop of sour cream on top is a nice garnish."

MY REVIEW
lalg User ID: 6112442 207057
Reviewed Oct. 22, 2012

"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."

MY REVIEW
loves2cooktwinmom User ID: 6771565 131993
Reviewed Oct. 13, 2012

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

MY REVIEW
cookinginsherrill User ID: 6508676 67026
Reviewed Oct. 13, 2012

"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."

MY REVIEW
janysmith User ID: 4213370 62369
Reviewed Oct. 10, 2012

"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."

MY REVIEW
AbbyR84 User ID: 6536605 131079
Reviewed Feb. 17, 2012

"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."

Loading Image