Butternut Squash Corn Soup

Make this butternut corn soup and fall in love with each spoonful. This deliciously cozy recipe is ready in under an hour and serves 8 hungry people! It's also great for meal prep if you have leftovers.

Course Dinner, lunch, Soup

Cuisine American

Keyword butternut squash soup, corn chowder, corn soup, vegan butternut squash soup, vegan squash soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 317kcal

Author Jackie Akerberg

Ingredients

3 garlic cloves minced
1 inch piece of ginger minced
1 large yellow onion diced
3 stalks celery finely chopped
3 small carrots finely chopped
6 cups butternut squash peeled and cubed, any squash will do!
2½ cups water divided
14 oz canned full fat coconut milk
14 oz canned canellini or white beans
2 cups frozen yellow sweet corn
1 tbsp paprika
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried sage
½ tsp cumin
1 tsp sea salt
½ tsp black pepper
1 tbsp tomato paste
1 small lemon juiced
1 tbsp maple syrup

To Serve

1 large avocado cubed
½ cup parsley leaves finely chopped

Instructions

Heat 1 tbsp oil in a large dutch oven or soup pot over medium low heat. Add in the garlic, ginger and onion and sauté for 3-4 minutes until fragrant and onions are beginning to become soft. Add in the carrot and celery and sauté for 3-4 more minutes, adding more oil as needed. Add in the cubed squash with 1/2 cup of the water. Cover and steam for 8-10 minutes until the squash is fork tender.
Remove the lid and add in the canned coconut milk, remaining water, beans, corn, spices and tomato paste. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 10 minutes uncovered.
Stir in the maple syrup and lemon juice and season to taste. Serve hot topped with a sprinkle of parsley and fresh avocado.

Nutrition