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Rich and Creamy Butternut Squash and Corn Soup

Hearty, creamy and smooth …. this Butternut Squash Soup is heavenly! This predominately fall and winter soup will quickly become one of your favorites. The sweetness from the corn and butternut squash balances the aromatic spices and results in a delicious combination of flavors.

butternut squash and corn soup hero picture

Butternut squash is available year-round, but it’s usually best from early fall through winter. It has a mild, sweet, and nutty taste. It is high in potassium and due to its high level of vitamin A, butternut squash is good for your immune system.

Our daughters absolutely love this soup, and we love to eat it with a fresh baguette. This soup travels well in a thermos and is perfect to freeze so you have it available whenever you have a craving!

Why This Recipe Works?

  • Delightfully smooth soup – so comforting!
  • Takes only minutes to prep.
  • Readily available ingredients.
  • Healthy and full of nutrition.
  • Freezer friendly.
  • A great make-ahead soup.
  • The Best Butternut Squash Soup ever!
second butternut squash and corn soup hero picture

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

  • Butternut Squash – Has a sweet and nutty flavor …… somewhat similar to sweet potatoes. Butternut Squash is a good source of fiber, potassium and vitamin A, which helps boost your immune system. While typically in season from late summer through winter, you can usually get this squash year round. Expert tip: Before peeling the whole squash, pop it into the microwave for a minute to soften the skin and make peeling easier. If you want to avoid this process altogether, you can also use frozen squash, which is more convenient.
  • Corn – We use fresh corn for this recipe as it adds sweetness and is readily available during the late summer, however you can easily use frozen corn for this soup as well. Corn is loaded with important vitamins, minerals, and antioxidants that can help your health in a number of ways. 
  • Spices – A combination of spices are used, including curry powder, cumin, garlic, onion and cayenne pepper. These spices add a warmth and earthiness (along with a little kick) that balances the sweetness of the squash and corn.
  • Light Cream – We use light cream instead of heavy cream in this recipe, just to keep the fat content a bit lower. The cream adds richness to this hearty soup. You can also use heavy cream for a bit more richness, or coconut milk if you are lactose intolerant.
  • Better Than Bouillon Chicken Base – We prefer to use this instead of chicken stock because of how convenient and flavorful it is. No need to worry about having cans of chicken stock in your pantry.
butternut squash soup ingredients

How To Make Rich and Creamy Butternut Squash and Corn Soup

Step 1: Prep It

  • Peel and cut the butternut squash into 1 inch chunks; chop onions and garlic; and shred the fresh corn (if using frozen corn just defrost it).
how to peel and cut butternut squash

Step 2: Sauté It

  • In a large heavy bottom pot over medium high heat, add 1 tablespoon olive oil and the corn. Sauté until tender, 5 minutes. Remove the corn from the pot and set aside.
sauté the corn
  • To the same pot, add another tablespoon of olive oil, butternut squash, onions and garlic. Lower the heat to medium, sauté for 5-6 minutes, until onions are soft and translucent. 
  • Next, add 1 1/2 cups of the reserved corn, salt, curry powder and cumin to the pot. Continue cooking for 2-3 minutes. 
add all the ingredients to the pot

Step 3: Simmer It

  • Add the Better Than Bouillon and 4 cups of water (or chicken stock if using) to the pot.  Simmer until butternut squash is tender, 25-30 mins. 
simmer the soup

Step 4: Blend It

  • In a blender, ladle in the soup. Remove the center knob from the blender so that steam can escape.  Place a paper towel or a kitchen towel over the opening to prevent any splattering and carefully purée until smooth. This can be done in batches. If you prefer your soup a little chunkier, just blend half of the soup mixture.
blend the soup

Step 5: Cream It

  • Return the puréed soup to the pot. At this point the soup might be on the thicker side, just add 1 cup of water to thin it out. Then, stir in the light cream and the remaining 1/2 cup of corn. Heat through on medium low heat without boiling. Taste and adjust for salt.
add light cream to the soup

Garnish with toasted pepitas, chives or scallions and a pinch of cayenne pepper.

enjoy with a baguette!

Serve with a hearty loaf of bread and Kale Crunch Salad.

Rich and Creamy Butternut Squash and Corn Soup

Rich and Creamy Butternut Squash and Corn Soup

Yield: 6 Serving
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Hearty, creamy and smooth .... this Butternut Squash Soup is heavenly! This predominately fall and winter soup will quickly become one of your favorites. The sweetness from the corn and butternut squash balances the aromatic spices and results in a delicious combination of flavors.

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cups of corn fresh or frozen (2 ears)
  • 1.5 lbs butternut squash (weight is after peeled and deseeded), about 5 cups
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt, or to taste
  • 1 tablespoon Better Than Bouillon chicken base + 4 cups water or 1-32oz container chicken stock
  • 1/2 cup light cream
  • pinch of cayenne (optional)
  • 1/2 cup pepitas, toasted (optional)
  • 1/4 cup chives or scallion, chopped (optional)

Instructions

  1. Peel and cut the butternut squash into 1 inch chunks; chop onions and garlic; and shred the fresh corn (if using frozen corn just defrost it).
  2. In a large heavy bottom pot over medium high heat, add 1 tablespoon olive oil and the corn. Sauté until tender, 5 minutes. Remove the corn from the pot and set aside.
  3. To the same pot, add another tablespoon of olive oil, butternut squash, onions and garlic. Lower the heat to medium, sauté for 5-6 minutes, until onions are soft and translucent.  Add 1 1/2 cups of the reserved corn, salt, curry powder and cumin to the pot. Continue cooking for 2-3 minutes. 
  4. Add the Better Than Bouillon and 4 cups of water (or chicken stock if using) to the pot.  Simmer until butternut squash is tender, 25-30 mins.
  5. In a blender, ladle in the soup. Remove the center knob from the blender so that steam can escape.  Place a paper towel or a kitchen towel over the opening to prevent any splattering and carefully purée until smooth. This can be done in batches. If you prefer your soup a little chunkier, just blend half of the soup mixture.
  6. Return the puréed soup to the pot. At this point the soup might be on the thicker side, add 1 cup of water to thin out. Stir in the light cream and the remaining 1/2 cup of corn. Heat through on medium low heat without boiling. Taste and adjust for salt.
  7. Garnish with toasted pepitas, chives or scallions and a pinch of cayenne pepper.

Notes

Expert tip: Before peeling the whole squash, pierce with a fork and pop it into the microwave for a minute to soften the skin and make peeling easier.

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