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Corn and Squash Soup Recipe

Corn and Squash Soup Recipe

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. YIELD:8 servings

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. 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.

Reviews for Corn and Squash Soup

Sort By :
MY REVIEW
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
Reviewed Jan. 28, 2015

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

MY REVIEW
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
Reviewed Nov. 5, 2013

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

MY REVIEW
Reviewed Nov. 5, 2013

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

MY REVIEW
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
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
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
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
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."

MY REVIEW
Reviewed Jan. 23, 2012

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

MY REVIEW
Reviewed Feb. 16, 2011

"I was surprised that the flavor of the squash didn't shine through more than it did. But it was a delicious soup. One I'll look forward to making every fall when butternut squash makes it's apprearance at the farmer's market!"

MY REVIEW
Reviewed Jan. 17, 2011

"This recipe is always a favorite in our house and it is always requested at Thanksgiving. This past weekend the recipe was used for a Boy Scout Camporee soup competition and it was a big hit. It won the awards for "Best Appearing" and "Most Unique" soups. The boys loved it."

MY REVIEW
Reviewed Oct. 27, 2010

"Made this last night and the family loved it. I used Turkey Bacon and it was delicious. Will definitely make again. Thank you"

MY REVIEW
Reviewed Oct. 19, 2010

"Excellent"

MY REVIEW
Reviewed Sep. 18, 2010

"Great flavor and love the body the squash adds to the soup. I did thin it down a little more than the recipe indicated for my personal preference. This just might be my new favorite soup recipe!"

MY REVIEW
Reviewed Sep. 9, 2010

"This is one of our all-time favorites. I use pkg crumbled real bacon (sauteeing the celery & onions in reserved bacon fat). I also use homemade chicken broth (adds a bit more richness to the soup)."

MY REVIEW
Reviewed Mar. 7, 2010

"This recipe was fabulous! It was easy and delicious. Everyone loved it. Its a perfect fall recipe!"

MY REVIEW
Reviewed Nov. 19, 2009

"This was a hit for the family. They want it for Christmas Eve. I did not add the cream, I only had skin milk and it tasted just fine. Yummy"

MY REVIEW
Reviewed Nov. 8, 2009

"I did make a few changes. I added a few tablespoons of chopped red pepper- substituted milk for the cream and did not need to add any flour. It was quite thick without it. Nice change for butternut squash. Will make it again for sure."

MY REVIEW
Reviewed Oct. 13, 2009

"This soup is exellent. I used mik instead of the half and half and it still tastes very good"

MY REVIEW
Reviewed Oct. 9, 2009

"Loved this thick tasty soup. We lightened it up by using fat free Half & Half and turkey bacon."

MY REVIEW
Reviewed Aug. 29, 2009

"This is my family's FAVORITE fall recipe. It's a staple at our Thanksgiving and Christmas dinners."

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