I don’t know about you, but I love that it’s finally Fall in Southern California! Right around this time, I start to freeze and jar seasonal fruits and veggies to store up for wintertime so I can make delicious soups like this. Here’s a fun video on Dasani Facebook page showing you how!

Enjoy my easy-peasy Creamy Corn & Butternut Squash Soup  — great as a make-ahead meal or a yummy Thanksgiving soup. By the way, the longer it sits the better the flavor develops.

Creamy Corn and Butternut Squash Soup
Serves 4
What you’ll need:
1 medium onion, diced
2 cloves of garlic, chopped
1 large butternut squash (about 1 lb.), peeled and diced
3 cobs of corn, kernels removed
4 cups vegetable broth
1 tsp. cinnamon
1/4 tsp. cayenne pepper (or more if you like the heat)
Salt and Pepper to taste

What you’ll do:
Drizzle about 1/4 cup olive oil in a large pot and set heat on medium.  Add in the onions and toss.  When they get soft after a couple minutes, add in the squash and garlic and a big pinch of salt and pepper.  Stir and let sit while you take the kernels off the corn.  Add the corn from 3 of the cobs to the pot along with the broth.  Let simmer for 20-30 minutes or until the squash is tender.
Very carefully, transfer the soup to a blender and in batches puree and return to the pot.  Season with the cinnamon and cayenne.  Taste and season as necessary.  Keep the soup on low heat.
Serve warm and you can swirl with some vegan yoghurt if you want to be fancy 😉

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