Squash Soup With Roast Corn Recipe

Name: Squash Soup With Roast Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or olive oil; 1 (13.5 oz) canned corn, rinsed, drained on paper towels; 2 1/2 tbsp pepitas; 1/3 cup fresh flat-leaf parsley, chopped; 1 None leek, pale section only, halved lengthwise, thinly sliced; 2 lb winter squash, peeled, cut into 3/4 inch pieces; 1 1/4 lb sweet potato, peeled, cut into 3/4 inch pieces; 2 None large carrots, peeled, cut into 3/4 inch pieces; 1 tbsp ground cumin; 2 cloves garlic, minced; 3 None chicken bouillon cubes, crumbled; 1 1/4 cups heavy cream

Servings: persons

2 tbsp vegetable or olive oil
1 (13.5 oz) canned corn, rinsed, drained on paper towels
2 1/2 tbsp pepitas
1/3 cup fresh flat-leaf parsley, chopped
1 None leek, pale section only, halved lengthwise, thinly sliced
2 lb winter squash, peeled, cut into 3/4 inch pieces
1 1/4 lb sweet potato, peeled, cut into 3/4 inch pieces
2 None large carrots, peeled, cut into 3/4 inch pieces
1 tbsp ground cumin
2 cloves garlic, minced
3 None chicken bouillon cubes, crumbled
1 1/4 cups heavy cream

1
Heat oil in a large heavy-bottomed saucepan over medium heat. Cook corn for 5 mins, or until browned. Set aside to cool. Add pepitas and parsley.
2
Add leek and cook for 3 mins, or until soft. Add squash, sweet potatoes, carrots, cumin and garlic. Cook for 3 mins, or until heated through and fragrant. Add crumbled bouillon cubes and 6 cups boiling water. Bring to a boil, reduce heat and simmer, partially covered, for 20 mins, or until vegetables are soft. Let cool slightly then blend until smooth. Place over low heat, add 1/2 the cream and cook for 5 mins, or until heated through. Season.
3
Ladle soup into serving bowls and swirl in remaining cream. Serve topped with corn mixture.

634

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 12 ingredients. The key ingredients include: 2 tbsp vegetable or olive oil, 1 (13.5 oz) canned corn, rinsed, drained on paper towels, 2 1/2 tbsp pepitas, 1/3 cup fresh flat-leaf parsley, chopped, and more.

Yes, Squash Soup With Roast Corn 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.

Squash Soup With Roast Corn

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