Menu
Corn and Sausage Soup Corn and Sausage Soup
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Chilled Squash and Carrot Soup Chilled Squash and Carrot Soup
Butternut Squash and Barley Soup Butternut Squash and Barley Soup
Acorn Squash Soup Acorn Squash Soup
Potato and Cabbage Soup Potato and Cabbage Soup
Yellow Squash Soup Yellow Squash Soup
Winter Squash Soup Winter Squash Soup
Curried Squash Soup Curried Squash Soup
Fresh Corn and Tomato Soup Fresh Corn and Tomato Soup
Squash Apple Soup Squash Apple Soup
Apple Squash Soup Apple Squash Soup
Butternut Squash Soup Butternut Squash Soup
Summer Squash Soup Summer Squash Soup
Pumpkin Vegetable Soup Pumpkin Vegetable Soup
Broccoli & Potato Soup Broccoli & Potato Soup
Summer Squash & White Bean Soup Summer Squash & White Bean Soup
Butternut Squash and Sausage Soup Butternut Squash and Sausage Soup
Butternut Squash & Pear Soup Butternut Squash & Pear Soup
Celery Zucchini Soup Celery Zucchini Soup

Corn and Squash Soup

21 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

8 servings (2-1/2 quarts)

Updated: Sep. 12, 2022
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
Corn and Squash Soup
Corn and Squash Soup Recipe photo by Taste of Home
Next Recipe

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

  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.

Nutrition Facts

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