Best 4 Corn And Squash Soup Recipes

Indulge in the delectable symphony of flavors presented by this Corn and Squash Soup, a culinary masterpiece that beautifully captures the essence of autumn's harvest. This creamy and comforting soup is a delightful blend of sweet corn, tender squash, aromatic leeks, and savory spices, simmered to perfection in a rich broth. With variations ranging from a classic creamy version to a vegan delight and even a tantalizing roasted red pepper and corn soup, this article offers a cornucopia of recipes that cater to diverse dietary preferences and taste buds. Embark on a culinary journey as we explore the art of crafting this autumnal delight, uncovering the secrets to achieving the perfect balance of flavors and textures that will warm your soul and leave you craving more.

Here are our top 4 tried and tested recipes!

CORN AND SQUASH SOUP

Corn and Squash Soup image

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

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

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.

YELLOW SUMMER SQUASH AND CORN SOUP

Yellow Summer Squash and Corn Soup image

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

Ingredients

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

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 CHAYOTE SQUASH SOUP

Corn and Chayote Squash Soup image

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

Ingredients

3 yucca, peeled and chopped
1 medium head cabbage, chopped
4 chayote squash, peeled and chopped
1 (12 ounce) package carrots, peeled and chopped
2 ears fresh corn, halved
2 (14 ounce) cans chicken broth
1 cup water to cover
1 pinch salt to taste

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

Cream of Patty Pan Squash and Sweet Corn Soup image

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

Ingredients

1 cup dried navy beans
1 large sweet onion (such as Vidalia®), diced
2 cloves garlic, minced
6 cups low-sodium vegetable broth
1 teaspoon hot (Madras) curry powder
1 teaspoon lemon balm
¼ teaspoon ground white pepper
1 pinch cayenne pepper
3 ½ cups patty pan squash, diced
3 cups fresh corn kernels

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 creamier soup, blend a portion of the soup until smooth and then stir it back into the pot.
Add a teaspoon of curry powder or cumin for a warm, earthy flavor.
Top the soup with a dollop of sour cream, a sprinkle of shredded cheese, or a drizzle of hot sauce.
Serve the soup with a side of cornbread, croutons, or a green salad.
For a vegan version of the soup, use vegetable broth instead of chicken broth and omit the butter.

Conclusion:

This corn and squash soup is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The sweet corn and squash are complemented by the savory broth and spices, and the soup is hearty and filling. Whether you serve it as a main course or a side dish, this soup is sure to be a hit.