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This squash and corn soup is made in one pot and comes together in just 30 minutes. It is thick and hearty like a chowder, with the creamy silkiness you love in a squash soup. I used butternut squash for this recipe, but you could use pumpkin, red kuri squash, acorn squash, or even sweet potato for this butternut squash corn soup.
The skin of squash is totally edible, but it all comes down to texture. When I’m roasting squash, I absolutely love to leave the skin on for some added crispiness and a nice serving of extra fiber and nutrients. However, I recommend peeling it when using in creamy soups. Check out my tips and step by step guide for How to Peel and Cube Butternut Squash.
A bowl of this warm, rich, creamy corn and squash chowder can totally hold its own, but I found its absolutely delightful topping with freshly cubed avocado and a sprinkle of chopped parsley. Other toppings and pairings for making this soup even more delicious:
Yes, this soup is incredibly healthy. Squash is filled with antioxidants including Vitamin C, Vitamin E and beta-carotene which help reduce inflammation and fight diseases – (we all need a little immune boosting this time of year amiright?!) It is also high in magnesium, folate, calcium and potassium. Squash is also rich with fiber which helps to improve digestion and provides a feeling of fullness. Besides. the squash, this soup is full of other nutrient-rich veggies and protein-rich beans for a balanced plant-based meal.
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4 Responses
I got lucky as I had the appropriately-sized squash, almost six cups cubed, sitting on my counter. The recipe took no time at all to come together, and the flavor was really great. The amount will cover a few hefty servings this weekend, too. I had lacinato kale that I shredded and used diced avocado for a topper. I also had organic canned corn in my pantry and it worked fine. A must make this fall. 👌🏻❤️
So glad you enjoyed it! Love the addition of shredded kale – YUM! Can’t wait to hear which recipe you try next 🙂 xo