Creamy Squash, Apple and Corn Soup

Creamy Squash, Apple and Corn Soup Recipe - Rich and Satisfying Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Creamy Squash, Apple and Corn Soup is a delicious and comforting dish that combines the sweetness of apples with the earthiness of squash and the freshness of corn. This soup is perfect for a cozy night in or as a starter for a fall dinner party.

History

This recipe is a modern twist on traditional squash soup recipes that have been enjoyed for centuries. Squash has long been a staple in many cuisines around the world, and its creamy texture and sweet flavor make it a perfect base for soups. By adding apples and corn to the mix, this recipe takes the classic squash soup to a whole new level of flavor.

Ingredients

1 lb (454 g) acorn or butternut squash, peeled, seeded and finely chopped
3 tart apples, peeled, cored and finely chopped
3 tbsp unsalted butter
3 medium leeks, rinsed well and sliced
1 clove garlic, minced
4 cups vegetable broth
1.5 cups frozen corn kernels
6 tbsp heavy cream
0.25 tsp freshly grated nutmeg
4 scallions, finely minced, for garnish

How to prepare

In a saucepan over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
Add the leeks and garlic, and sauté for another 5 minutes.
Pour in the broth and corn, and simmer for 10 minutes.
Stir in the cream and nutmeg, and heat just until warmed through.
Sprinkle with the minced scallions.

Variations

Add a pinch of cinnamon or curry powder for a different flavor profile.
Substitute coconut milk for the heavy cream for a dairy-free version.
Stir in cooked chicken or sausage for added protein.

Cooking Tips & Tricks

Be sure to peel and chop the squash and apples into small, uniform pieces to ensure even cooking.

- Sautéing the squash and apples in butter before adding the broth helps to enhance their flavors and create a rich base for the soup.

- For a smoother texture, use an immersion blender to puree the soup before adding the cream and nutmeg.

- Garnish the soup with minced scallions for a pop of color and freshness.

Serving Suggestions

Serve this creamy soup as a starter for a fall dinner party or enjoy it as a comforting meal on a chilly evening. Pair it with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Sautéing the squash and apples before adding the broth helps to develop their flavors.

- Simmering the soup allows the ingredients to meld together and create a rich, flavorful base.

Ingredient Substitutions

Use pumpkin or sweet potatoes instead of squash.

- Replace the apples with pears for a slightly different flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of fresh herbs, or a swirl of olive oil for an elegant presentation.

Pairing Recommendations

Pair this soup with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 12g

Fats

- Total Fat: 11g

- Saturated Fat: 6g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 60% DV

- Vitamin C: 20% DV

- Calcium: 6% DV

- Iron: 8% DV

Alergens

Contains dairy (butter, cream)

Summary

This soup is a good source of carbohydrates, healthy fats, and essential vitamins and minerals. It is relatively low in calories and can be a nutritious addition to a balanced diet.

Summary

Creamy Squash, Apple and Corn Soup is a delicious and nutritious dish that is perfect for fall. With its creamy texture, sweet and savory flavors, and comforting warmth, this soup is sure to become a new favorite in your recipe repertoire. Enjoy it as a starter or a main course, and savor every spoonful of this delightful dish.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Creamy Squash, Apple and Corn Soup. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage on the outskirts of town. Martha was known for her delicious soups, and she had promised to teach me one of her favorite recipes that day.

As we entered her cozy kitchen, I was greeted by the sweet aroma of simmering vegetables and herbs. Martha, with her flour-dusted apron and twinkling eyes, beckoned me over to the stove where a large pot of golden liquid bubbled away. "This is my Creamy Squash, Apple and Corn Soup," she declared proudly. "It's a family recipe passed down through generations."

I watched in awe as Martha added diced squash, crisp apples, and plump corn kernels to the pot. She then poured in rich chicken broth and a generous dollop of heavy cream, stirring it all together with a wooden spoon. The sweet and savory scents mingled together, creating a tantalizing aroma that made my mouth water.

As the soup simmered on the stove, Martha regaled me with stories of how she had learned the recipe from her own grandmother, who had learned it from her mother before her. It was a cherished family tradition, she explained, a comforting and nourishing dish that had been enjoyed for decades.

After letting the soup simmer for a while, Martha carefully ladled it into bowls and garnished each one with a sprinkle of fresh herbs. She handed me a spoon and urged me to take a taste. The first spoonful was like a revelation - the delicate sweetness of the apples, the creamy richness of the squash, and the burst of flavor from the corn all blended together in perfect harmony.

I couldn't believe how delicious it was. I had never tasted anything quite like it before, and I knew in that moment that I had to learn how to make it myself. Martha laughed at my enthusiasm and promised to teach me the recipe, step by step.

That afternoon, Martha patiently guided me through the process of making the soup. She showed me how to select the best ingredients, how to chop them just right, and how to season the soup to perfection. She shared tips and tricks passed down through generations, little secrets that made all the difference in the final dish.

As we worked side by side in the kitchen, I felt a deep sense of connection to the women who had come before us. I imagined my own grandmother, with her worn recipe cards and stained apron, cooking up comforting meals for her own family. I realized that these recipes were more than just a collection of ingredients - they were a link to the past, a way of preserving memories and traditions for future generations.

By the time the soup was ready, the sun had begun to set, casting a warm golden light over the kitchen. Martha and I sat down at her small wooden table, bowls of steaming soup in front of us. We savored each spoonful in silence, the flavors dancing on our tongues and warming our souls.

As I finished the last bite, I knew that this recipe would become a staple in my own kitchen. It was more than just a meal - it was a connection to my past, a way of honoring the women who had come before me. And as I thanked Martha for sharing her family recipe with me, I knew that I would pass it down to my own grandchildren one day, keeping the tradition alive for years to come.