Steamed Butternut Squash And Corn Soup

Steamed Butternut Squash And Corn Soup


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This soup is perfect to transition from summer into fall! Whether you use butternut squash or summer yellow squash, this dish is packed with flavor.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

2-4 servings


  • 1 lb. squash, peeled and cubed
  • 2 C. corn
  • 3 shallots, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 T. olive oil
  • Pinch cumin
  • Salt and pepper to taste
  • 1 ½ C. water

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In a large sauce pan, heat oil and add in squash, corn, shallots, garlic, and jalapeno. Season with salt, pepper, and cumin. Sauté until fragrant, pour in water and simmer for about 20 minutes until squash is tender. Blend soup in batches, adding more water if needed, and serve.

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