Description
A delicious and comforting soup that combines sweet butternut squash with fresh corn, perfect for chilly days.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: butternut squash, corn soup, fall soup, healthy soup