Name: Squash, Sweet Potato, and Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 1 medium butternut squash (about 1 1/2 pounds); 2 tablespoons olive oil; 1 large onion (finely chopped); 2 medium celery stalks (finely diced); 1 large sweet potato (peeled and diced); 32- ounce carton vegetable broth (or 4 cups water with 2 vegetable bouillon cubes); 2 bay leaves; 2 teaspoons cumin; 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash); 2 1/2 to 3 cups fresh (from about 3 medium ears or frozen corn kernels); 1 cup rice milk (or as needed); Salt and freshly ground pepper to taste; 1/4 cup minced fresh parsley (or more, to taste); 2 scallions (thinly sliced, for garnish)

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Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It's a great soup to make on a quiet Sunday — you'll be happy to come home to it during the week! It's delicious with fresh cornbread. It's also the kind of soup you won't mind making an extra effort to make for holiday meals like Thanksgiving.

Recipe

Squash, Sweet Potato, and Corn Chowder

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult.

5 from 1 vote

Print Pin Rate

Course: Fall / winter soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: corn chowder, vegan soup recipe

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Calories: 142kcal

Author: Veg Kitchen

Ingredients

1 medium butternut squash about 1 ½ pounds
2 tablespoons olive oil
1 large onion finely chopped
2 medium celery stalks finely diced
1 large sweet potato peeled and diced
32- ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
2 bay leaves
2 teaspoons cumin
1 tablespoon salt-free seasoning blend such as Frontier or Mrs. Dash
2 ½ to 3 cups fresh from about 3 medium ears or frozen corn kernels
1 cup rice milk or as needed
Salt and freshly ground pepper to taste
¼ cup minced fresh parsley or more, to taste
2 scallions thinly sliced, for garnish

US Customary - Metric

Instructions

Partially prebake the squash to make the cutting and peeling easier. To do so, wrap the entire squash in foil and bake at 375 degrees F for about 40 minutes, or until you can pierce through the narrow end with some resistance.
Once the squash is cool enough to handle, cut in half lengthwise, and remove seeds and fibers. Cut into ¾-inch slices, peel, and then cut into dice.
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until the onion is golden.
Add the sweet potato dice and the vegetable stock. Bring to a slow boil, then add the bay leaves, cumin, and seasoning blend. Lower the heat and simmer gently, covered, for 10 minutes.
Add the squash dice and corn. continue to cook until all the vegetables are tender, about 15 minutes longer.
With a slotted spoon, scoop out 2 cups of the solid ingredients, mash well, and stir back into the soup. Or simply insert an immersion blender into the soup pot and puree a small portion of the ingredients—enough to give the base of the soup some thickness.
Add enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper, then simmer over low heat for 5 minutes longer.
If time allows, let the soup stand for an hour or so before serving, then heat through as needed.
This may also be cooked a day ahead and refrigerated, since its flavor develops nicely overnight. Stir in the parsley just before serving and garnish each portion with some thinly sliced scallion.