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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn, Squash and Thyme Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions