- 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
- 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).
Reviews for Corn and Squash Soup
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"Very good soup. Will make again. Didn't change a thing."
"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."
"Delicious and filling soup. The dollop of sour cream on top is a nice addition."
"Delicious and filling soup. The dollop of sour cream on top is a nice garnish."
"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."