Roasted Butternut Squash Corn Soup

This squash soup is complex with a nutty, creamy texture, a smokey heat from the adobo sauce. Bacon, need I say more! The cognac wakes up the soup and crema adds a rich finish to this soup.

One reader of Napa Valley Life Magazine commented after making the recipe herself, “It was the best squash soup I have ever had”

Roasted Butternut Squash Corn Soup

Award Winning: Featured in Napa Valley Life Magazine
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 people


  • 3 Tablespoons extra-virgin olive oil
  • 1 butternut squash large, bake ahead
  • 1/2 cup carrot peeled, small diced
  • 1/2 cup celery small diced
  • 1 cup shallot peeled and minced
  • 1 Tablespoon applewood smoked bacon finely diced
  • 1/4 cup cognac
  • 1 cup grilled corn cut off the cob
  • 1 grilled red pepper charred, skin removed, medium diced
  • 1 Tablespoon roasted garlic
  • 1 Teaspoon adobo sauce sauce from chipotle peppers
  • 48 ounces chicken stock
  • 4 thyme sprigs
  • 3 cups pre-cooked butternut squash
  • 1/4 cup Mexican Crema


  • Heat olive oil in a 5-quart stockpot heat over medium-high heat.
  • Add the carrot, celery, shallot, bacon, sauté for 3-4 minutes.
  • Add cognac, reduce.
  • Add grilled corn, grilled red pepper, roasted garlic, adobo sauce, chicken stock, and thyme, bring to boil.
  • Lower heat and let simmer for 20-minutes.
  • Add Butternut squash simmer for another 10 minutes.
  • Let cook until all vegetables are soft.
  • Remove thyme stems.
  • Puree in a food processor in small batches.
  • Add puree back into the stockpot.
  • Add Mexican Crema.
  • Garnish with fresh thyme and diced grilled red pepper and crema.
  • Note: Partially frozen bacon is much easier to dice

Baking Butternut Squash

  • Bake squash ahead of time. This can be done a day ahead.
  • Cut ends off butternut squash creating a flat surface for safe cutting.
  • Stand squash up-right, then cut in half.
  • Lay squash in baking pan, cut sides down.
  • Fill a baking pan with about 1/4-inch water—
  • Bake squash at 350 F. Until soft.
  • Let cool.
  • Scoop out and discard seeds.
  • Scoop out squash with a large spoon or ice cream scoop, reserve in a bowl.


Note: Preparing the squash, grilling the corn, cutting it off the cob, and roasting the red pepper ahead is a time saver.
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