13 Oct Roasted Butternut Squash Corn Soup

Posted at 20:11h in Recipes by
0 Likes
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
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Note: Preparing the squash, grilling the corn, cutting it off the cob, and roasting the red pepper ahead is a time saver.
Keyword Amazing soups, Best fall soup recipe, Butternut squash bisque recipe, Good soup, Good soup recipes, Popular soup recipes, Roasted butternut squash corn soup, Soup recipes for dinner, Soup veg recipes, Top rated soup recipes, Top soup recipes, Vegetable corn soup
Tried this recipe?Let us know how it was!
No Comments

Post A Comment
Recipe Rating