Roasted Winter Squash Soup with Corn

5 from 1 vote

Roasted Winter Squash Soup with Corn

Dive into this creamy fall soup, brimming with roasted squash and corn. Versatile and antioxidant-rich, it's a delightful blend of winter squash and corn flavors. Perfect for cozy evenings!

Prep Time20

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 158kcal

Ingredients

2 winter squash about 2 pounds of peeled, cleaned and seeded squash to make 2 cups of squash purée - use any type of winter squash, such as Delicata or Kobocha
3 cups corn kernels fresh or frozen (I used frozen corn that I grew in my garden this year)
1 tbsp olive oil
1 onion small, chopped
3 cloves garlic minced
3 stalks celery chopped
3/4 tsp sea salt
1 dash white pepper or black pepper
2 tbsp cream or half and half, milk, or your favorite plant-based alternative
2 cups water or more if needed to thin the soup; you could also use vegetable or chicken stock
fresh parsley minced, for garnish

Instructions

Preheat oven to 350°F. Slice the squash in half. Scrape out the seeds (and reserve them to make roasted pumpkin seeds, if you like). Compost the fibrous material.
Place squash pieces cut side down on a baking sheet. Cover with tin foil, and bake until very soft (this will take about 45 minutes).
While the squash is baking, cook the corn in a soup pot with a little water. Cook for about 10 minutes (or until soft). Process in a blender or food processor until smooth, then pass through a sieve or food mill and discard/compost the skins (this step is optional, but it keeps the soup nice and creamy).
In your soup pot, heat the olive oil over medium heat and add the onion. Cook for several minutes until fragrant, and then add the garlic and the celery. Cook for a few minutes until the celery is softened, add the corn purée and cook for another minute or two. Allow to cool, add salt, pepper, and cream, and process in the blender again. Set aside in a bowl.
When the squash is done baking, allow to cool completely. Scrape the cooked flesh away from the skins (skins can go with the stringy fibers in your compost). You can then use your blender, food processor (or mash by hand) until you have a smooth consistency. Measure about 2 cups of purée and set aside.
Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through. Taste and adjust liquid and seasonings. Serve warm, with the minced parsley for garnish.

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