Roasted Winter Squash Soup With Corn

Winnie Abramson, ND

By Winnie Abramson, ND


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5 from 1 vote

Dive into this creamy fall soup, brimming with roasted squash and corn. Versatile and antioxidant-rich, it’s a delightful blend of winter squash and corn flavors. Perfect for cozy evenings!

Squash Soup.

This is a lovely fall soup: creamy and delicious (not to mention colorful and full of antioxidants!), and it’s fairly versatile as you can use any type of winter squash or sugar pumpkin.

I used a combination of my two favorite squashes: delicata and Japanese kabocha squash.

You need 2 cups of roasted squash purée. If you’re really short on time, you could go with canned organic squash purée instead. The flavor won’t be as complex, but it will still be tasty. I chose not to add and herbs or spices to the soup (other than the parsley garnish); I like tasting the vegetables all on their own.

Squash soup.

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well). Just make sure you don’t damage them as you’re scooping out the roasted squash, trim as necessary, and you’re good to go.

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5 from 1 vote

Roasted Winter Squash Soup with Corn

Dive into this creamy fall soup, brimming with roasted squash and corn. Versatile and antioxidant-rich, it's a delightful blend of winter squash and corn flavors. Perfect for cozy evenings!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 158kcal


  • 2 winter squash about 2 pounds of peeled, cleaned and seeded squash to make 2 cups of squash purée – use any type of winter squash, such as Delicata or Kobocha
  • 3 cups corn kernels fresh or frozen (I used frozen corn that I grew in my garden this year)
  • 1 tbsp olive oil
  • 1 onion small, chopped
  • 3 cloves garlic minced
  • 3 stalks celery chopped
  • 3/4 tsp sea salt
  • 1 dash white pepper or black pepper
  • 2 tbsp cream or half and half, milk, or your favorite plant-based alternative
  • 2 cups water or more if needed to thin the soup; you could also use vegetable or chicken stock
  • fresh parsley minced, for garnish


  • Preheat oven to 350°F. Slice the squash in half. Scrape out the seeds (and reserve them to make roasted pumpkin seeds, if you like). Compost the fibrous material.
  • Place squash pieces cut side down on a baking sheet. Cover with tin foil, and bake until very soft (this will take about 45 minutes).
  • While the squash is baking, cook the corn in a soup pot with a little water. Cook for about 10 minutes (or until soft). Process in a blender or food processor until smooth, then pass through a sieve or food mill and discard/compost the skins (this step is optional, but it keeps the soup nice and creamy).
  • In your soup pot, heat the olive oil over medium heat and add the onion. Cook for several minutes until fragrant, and then add the garlic and the celery. Cook for a few minutes until the celery is softened, add the corn purée and cook for another minute or two. Allow to cool, add salt, pepper, and cream, and process in the blender again. Set aside in a bowl.
  • When the squash is done baking, allow to cool completely. Scrape the cooked flesh away from the skins (skins can go with the stringy fibers in your compost). You can then use your blender, food processor (or mash by hand) until you have a smooth consistency. Measure about 2 cups of purée and set aside.
  • Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through. Taste and adjust liquid and seasonings. Serve warm, with the minced parsley for garnish.


Calories: 158kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 722mg | Potassium: 299mg | Fiber: 4g | Sugar: 7g | Vitamin A: 354IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

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