Butternut Squash Soup With Tomatoes And Corn Recipe Recipe

Name: Butternut Squash Soup With Tomatoes And Corn Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. oil; 1 x leek, white part only, sliced; 1 c. minced tomato; 1/2 tsp dry thyme; 4 c. chicken broth; 1 x butternut or possibly acorn squash; 1/2 c. cream; 1 x salt and pepper to taste; 1 c. corn, liquid removed; 1 x tomato, seeded and diced; 1/2 c. minced fresh chives

Servings: persons

3 Tbsp. oil
1 x leek, white part only, sliced
1 c. minced tomato
1/2 tsp dry thyme
4 c. chicken broth
1 x butternut or possibly acorn squash
1/2 c. cream
1 x salt and pepper to taste
1 c. corn, liquid removed
1 x tomato, seeded and diced
1/2 c. minced fresh chives

1
In a large pot, heat the oil.
2
Saute/fry the leek, minced tomato and thyme for about 5 min.
3
Add in the broth; bring to a boil.
4
Meanwhile, cut squash in half, remove seeds and peel.
5
Cut into chunks.
6
Add in squash to pot, lower heat; cook for about 30 min or possibly till tender.
7
Put mix in a blender and puree.
8
Return to pan.
9
Stir in cream.
10
Season with salt and pepper.
11
Add in corn and diced tomato; cook over low heat for 5 min or possibly till heated through.
12
Garnish with minced chives.
13
NOTE: To peel squash, cook in boiling water or possibly microwave till soft sufficient to peel... or possibly if you are like me, just do it raw!
14
It's less hassle.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. oil, 1 x leek, white part only, sliced, 1 c. minced tomato, 1/2 tsp dry thyme, and more.

Yes, Butternut Squash Soup With Tomatoes And Corn Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Tomatoes And Corn Recipe

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