Best 4 Corn And Squash Soup Recipes
Indulge in the flavors of fall with a hearty and comforting corn and squash soup. This delectable soup blends the sweetness of corn with the earthy notes of squash, creating a harmonious fusion of flavors. Whether you're seeking a light lunch or a cozy dinner, this soup is versatile enough to satisfy any occasion, offering a delightful journey for your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- 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 : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
CORN AND CHAYOTE SQUASH SOUP
Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 84.1 g, Cholesterol 3.3 mg, Fat 1.3 g, Fiber 11.3 g, Protein 12.8 g, SaturatedFat 0.2 g, Sodium 740.1 mg, Sugar 14.3 g
CREAM OF PATTY PAN SQUASH AND SWEET CORN SOUP
Vegan, salt-free, oil-free, gluten-free, dairy-free soup. These cute little patty pan squash grow so quickly and are plentiful on the vines. I'm always looking for ways to incorporate them into our meals but also to highlight how unique, creamy, and flavorful they are. This soup is both nutritious and delicious. A family favorite! Serve with a pinch of cayenne or paprika (if you like milder) and green onions.
Provided by Terri Goodwin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
- Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
- Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 8.3 g, Protein 8.7 g, SaturatedFat 0.2 g, Sodium 162.5 mg, Sugar 4.4 g
Tips:
- For a smoky flavor, roast the corn and squash before adding them to the soup.
- Use fresh herbs, such as thyme, rosemary, or sage, to add flavor to the soup.
- If you don't have heavy cream, you can use milk or yogurt instead.
- Serve the soup with a side of crusty bread or crackers.
- For a vegan version of the soup, omit the butter and cream and use vegetable broth instead of chicken broth.
Conclusion:
Corn and squash soup is a delicious and easy-to-make soup that is perfect for a fall meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you prefer a smooth or chunky soup, or you want to add some additional vegetables or spices, this recipe is a great starting point. So experiment and enjoy!
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