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September Roasted Squash & Corn Soup

Prep Time 15 mins
Cook Time 20 mins
roasting time 20 mins
Course Main Course, Soup
Cuisine American
Servings 2

Ingredients
  

  • 2 yellow squash sliced
  • 3 ears corn * cooked and cut from cob
  • 1 sweet onion diced
  • 1 cup chopped celery
  • 2 T butter or 1 T butter and 1 T bacon fat
  • 1/4 cup flour
  • 1 tsp minced garlic
  • 1 tsp Italian seasoning
  • 1-2 tsp dried basil
  • salt and pepper
  • 3 cups chicken broth divided
  • 1 cup 2% milk
  • 4 oz fresh Parmesan grated or shaved
  • 4 slices bacon
  • fresh basil for garnishing if desired

Instructions
 

  • Place squash on parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out into an even layer.
  • Roast at 400 degrees for 20-25 minutes. Transfer to cutting board and give squash a rough chop.
  • Saute onion and celery in butter and/or bacon fat until softened.
  • Stir in garlic and cook 1 minute. Add flour and stir, forming a thick paste or roux. Season well with salt and pepper.
  • Pour in broth and milk, whisk and stir until thickened.
  • Add vegetables, Italian seasoning, basil and cheese. Heat over medium low about 15 minutes to blend flavors and melt cheese.
  • Garnish with fresh basil and bacon to serve

Notes

*you can cook corn in husk in the microwave for 3-4 minutes per ear or roast in the oven for 1 hour at 350-400 degrees
Keyword corn and squash soup, easy soup, summer squash soup, vegetable soup, yellow squash