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