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Corn and Squash Soup

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.
  • Makes
    8 servings (2-1/2 quarts)


  • 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.
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.

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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.