Butternut Squash and Corn Chowder

Warm up with a comforting bowl of Butternut Squash and Corn Chowder, the perfect blend of creamy, smoky, and slightly sweet flavors. This hearty soup features oven-roasted butternut squash, golden potatoes, and tender corn kernels, all brought together with a rich vegetable broth and a touch of heavy cream. Seasoned with smoked paprika and a hint of fresh thyme, every spoonful bursts with depth and warmth. Partially blended for a satisfying mix of smooth and chunky textures, this chowder is as wholesome as it is indulgent. Quick to prepare in under an hour and finished with an optional sprinkle of fresh parsley, it’s a cozy dish ideal for chilly evenings or a light lunch. Enjoy it fresh or save leftovers for a meal that tastes even better the next day!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 2 celery stalks
• 2 medium golden potatoes
• 4 cups vegetable broth
• 1 teaspoon fresh thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 cups (fresh or frozen) corn kernels
• 1 cup heavy cream
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons (optional, for garnish) chopped fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and chop it into 1-inch cubes.

Step 2

Spread the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 25-30 minutes, or until tender and slightly caramelized.

Step 3

While the squash roasts, finely chop the onion, mince the garlic, and dice the celery and potatoes into small cubes.

Step 4

Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery, and sauté for 5 minutes, or until softened.

Step 5

Stir in the garlic, thyme, and smoked paprika, cooking for another 1 minute until fragrant.

Step 6

Add the diced potatoes, roasted butternut squash, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some chunky texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the corn kernels and heavy cream, and let the chowder simmer for an additional 5 minutes. Season with salt and black pepper to taste.

Step 9

Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	2712.3 grams (2712.3g)

Amount per serving	% Daily Value*
Calories	2159

Total Fat 122.20g	157%
Saturated Fat 55.00g	275%
Polyunsaturated Fat 5.50g
Cholesterol 240mg	80%
Sodium 6027mg	262%
Total Carbohydrate 238.00g	87%
Dietary Fiber 53.00g	189%
Total Sugars 60.90g
Protein 39.50g	79%

Vitamin D 0IU	0%
Calcium 646mg	50%
Iron 15mg	81%
Potassium 5862mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 7.1%

Carbs: 43.1%