Butternut Squash and Corn Soup

Butternut Squash and Corn Soup is a delicious and comforting dish that warms your soul. This soup combines the sweet flavors of butternut squash with the freshness of corn, making it perfect for chilly days. It’s easy to prepare and packed with nutrients, making it a great choice for health-conscious eaters.

Why Make This Recipe

Making Butternut Squash and Corn Soup offers many benefits. First, it’s quick to prepare, perfect for busy weeknights. Second, this soup is nutritious and full of vitamins and minerals, thanks to the squash and corn. Lastly, it is versatile; you can enjoy it on its own, with bread, or as a side dish. It’s a wonderful way to incorporate vegetables into your diet, especially during the fall season when butternut squash is in abundance.

How to Make Butternut Squash and Corn Soup

Ingredients

1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
4 cups butternut squash, peeled & cubed
2 cups corn kernels (fresh or frozen)
3 cups vegetable or chicken broth
1/2 cup milk or cream (optional, for creaminess)
Salt & black pepper, to taste
Pinch of smoked paprika or nutmeg (optional)

Directions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for 2–3 minutes until they become soft and fragrant.
Add the cubed butternut squash, corn kernels, broth, salt, pepper, and paprika or nutmeg (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the squash is tender.
Use an immersion blender to puree the soup until smooth. If you prefer some texture, leave some corn kernels whole.
Stir in the milk or cream for extra richness if desired. Adjust the seasoning according to your taste.
Serve hot, topped with cracked black pepper and accompanied by crusty bread on the side.

How to Serve Butternut Squash and Corn Soup

Serve this warm soup in bowls, garnished with cracked black pepper or a sprinkle of fresh herbs if you like. Have some crusty bread or warm rolls on the side for dipping. This makes for a satisfying meal any time of the day.

How to Store Butternut Squash and Corn Soup

You can store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Tips to Make Butternut Squash and Corn Soup

For a sweeter flavor, roast the butternut squash in the oven before adding it to the pot.
Experiment with herbs like thyme or rosemary for added flavor.
If the soup is too thick, add more broth or water to reach your desired consistency.
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.

Variation

You can add other vegetables like carrots or potatoes for more flavor and substance. Some people enjoy adding cooked bacon or ham for extra protein, while others might use coconut milk instead of dairy for a vegan option.

FAQs

1. Can I use canned corn instead of fresh or frozen corn?
Yes, you can use canned corn. Just drain it before adding to the soup.

2. Is this soup easy to make in advance?
Absolutely! You can make the soup ahead of time, refrigerate it, and heat it up when ready to serve.

3. Can I make this soup vegan?
Yes, simply use vegetable broth and omit the milk or cream. You can also substitute the cream with coconut milk for added creaminess.