Corn and Squash Soup

Name: Corn and Squash Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings (2-1/2 quarts).
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

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

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

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.

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.

Originally published as Butternut Squash Soup in Taste of Home October/November 2005

Reviews

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ronnyjr1

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.
mdbubba1

Jan 28, 2015

Very good soup. Will make again. Didn't change a thing.
Xena7751

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.
katlaydee3

Nov 5, 2013

Delicious and filling soup. The dollop of sour cream on top is a nice addition.
katlaydee3

Nov 5, 2013

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

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.
loves2cooktwinmom

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.
cookinginsherrill

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.
janysmith

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.
AbbyR84

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.

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