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    You are in: Home / Recipes / Butternut Squash and Corn Soup Recipe
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    Butternut Squash and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs 30 mins

    10 mins

    dr.momde47's Note:

    This is sort of an original recipe in that I tried to recreate a soup that I had had a few years ago at a little mom and pop place in Anderson, SC without having the actual recipe. My husband gave it 5 stars and had seconds.

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    Units: US | Metric


    1. 1
      Cut the stem off of the squash and split it in half.
    2. 2
      Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
    3. 3
      When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
    4. 4
      In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
    5. 5
      Place the onion, garlic, and butter also in the blender or processor.
    6. 6
      Add 1 cup of half and half to the mixture and blend until smooth.
    7. 7
      Microwave the corn in a glass bowl for about 3-4 minutes.
    8. 8
      Add half of the corn to the mixture and blend until smooth.
    9. 9
      Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
    10. 10
      Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
    11. 11
      Salt and pepper to taste and serve.
    12. 12
      Bon appetit!

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash and Corn Soup

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 340.1
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 8.1 g
    Cholesterol 37.6 mg
    Sodium 80.4 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 7.9 g
    Sugars 7.1 g
    Protein 7.4 g

    The following items or measurements are not included:


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