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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)

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

Directions

  • 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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