Corn and Squash Soup

by Juli
(Savannah, GA)

Ingredients

3 Tbsp butter
1 medium onion, chopped
1 celery rib, chopped
2 Tbsp flour
3 c. imitation chicken broth
1 butternut squash
1/4 red bell pepper, diced.
2 cans cream-style corn
2 c. half-and-half
1 Tbsp dried parsley
1 1/2 tsp. Lowrys seasoning salt
Dash Black Pepper
1 can white beans

Sour cream, optional

Method


Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so until tender. Remove from the skin and mash one half of the squash. Cut the other into small cubes. Set aside.

Saute onion, red bell pepper and celery in butter until tender. Whisk in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the mashed squash, cubed squash, corn, half-an-half, parsley, salt, pepper, and beans. Cook and stir until heated through. Garnish with sour cream if desired.