Creamy Corn and Butternut Squash Velouté
A delightful and creamy velouté made with butternut squash and sweet corn, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Butternut Squash (2 cups, peeled and chopped)
- Fresh Corn (2 cups, kernels removed)
- Onion (1 medium, chopped)
- Garlic (3 cloves, minced)
- Vegetable Broth (4 cups)
- Heavy Cream (1 cup)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Prep Your Veggies: Peel and chop the butternut squash into manageable cubes. Drizzle olive oil in a large pot over medium heat.
- Sauté the Aromatics: Add chopped onions to the oil and sauté for about 5 minutes until translucent. Add minced garlic and sauté for another minute.
- Add the Squash: Stir in the chopped butternut squash and sauté for around 5-7 minutes.
- It’s Corn-ning Time: Add the corn and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Blend It Up: Blend the soup directly in the pot with an immersion blender until smooth.
- Cream It Up: Stir in the heavy cream, then adjust seasoning with salt and pepper.
- Serve and Enjoy: Ladle into bowls, garnish as desired, and dive into deliciousness!
Notes
Prep your veggies ahead of time for an easier cooking experience. This velouté can be stored in the fridge for 3-4 days or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg
Keywords: velouté, butternut squash, corn soup, creamy soup, fall recipes