Decatur Heritage Corn & Butternut Squash Soup
A comforting bowl celebrating Illinois' local bounty with a hint of smoky sweetness and heritage-inspired warmth. This Midwestern-inspired soup recipe, ready in about 48 minutes, pairs butternut squash, fresh corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and diced butternut squash
- 1 cup (from 2 ears) fresh corn kernels
- 1/2 cup, finely chopped yellow onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1/2 cup diced tomatoes
- 1/2 tsp smoked paprika
- 1/4 cup heavy cream
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Stir in diced squash, corn kernels, and diced tomatoes. Cook for 5 minutes, stirring frequently until squash begins to soften.
- Step 3: Add vegetable broth and smoked paprika, then bring to a gentle simmer. Cover and cook for 20 minutes until squash is fork-tender.
- Step 4: Use an immersion blender to puree until smooth, or transfer in batches to a regular blender. Return to pot, stir in heavy cream, and heat for 3 more minutes until warmed through — do not boil.
