Corn, Squash and Thyme Soup Recipe

Name: Corn, Squash and Thyme Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 large sweet onion (chopped); 2 teaspoons dried thyme; 1 tablespoon vegetable soup bouillon (I used Organic Better Than Bouillon Base); ½ cup dry white wine; 1 tablespoon tamari soy sauce; 5 cups low sodium chicken broth; 8 cups squash (cooked); 1 (14 ounce) can coconut milk; 1 (10 ounce) bag frozen corn; pepper

Servings: persons

1 tablespoon coconut oil
1 large sweet onion (chopped)
2 teaspoons dried thyme
1 tablespoon vegetable soup bouillon (I used Organic Better Than Bouillon Base)
½ cup dry white wine
1 tablespoon tamari soy sauce
5 cups low sodium chicken broth
8 cups squash (cooked)
1 (14 ounce) can coconut milk
1 (10 ounce) bag frozen corn
pepper

1
Saute the onion in the coconut oil until it's soft.
2
About 8 minutes.
3
Add the thyme and stir, add the bouillon and stir it around.
4
It will stick to the pot bottom, add the wine and de-glaze the pot.
5
Simmer for 2 minutes.
6
Add the tamari sauce, chicken broth and stir well to mix.
7
Simmer for about 5 minutes.
8
Add the chicken broth and squash.
9
Stir well and simmer for about 10 minutes.
10
Add the coconut milk.
11
Stir and simmer for 5 more minutes.
12
With a hand blender puree the soup.
13
Add the corn, salt and pepper.
14
Serve hot.
15
Bon Appetit.

579

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: 1 tablespoon coconut oil, 1 large sweet onion (chopped), 2 teaspoons dried thyme, 1 tablespoon vegetable soup bouillon (I used Organic Better Than Bouillon Base), and more.

Yes, Corn, Squash and Thyme Soup 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.

Corn, Squash and Thyme Soup

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