Corn soup with potatoes and squash

Corn Soup – A creamy and sweet soup filled with corn and preferably with other vegetables that you have in store especially potatoes and squash. With this soup, you can bring spring on an autumn day in your house when served. This is what I usually make during this kind of season while looking at the window contemplating the beauty of life.

Although we have to wait for September to come since it is when the autumn season falls, it’s never too early to prepare a dish fit for that period. 

The first thing I think of when I see the first faded leaves on earth is not sadness over the early coming of the fall. Instead, I begin to dream about all the autumn food I will make over the next few months. Do I have to say that? I’m going to make soup. MASSES of soup. In addition to being fantastic in itself, soup is brilliant because it’s a quick alternative if you do not have the time to make a simmer. Nevertheless, it has a lot of flavor, juice and power – all in all, the perfect meal when it’s cold outside and all you really want is to dive into a large pot of steamy hot food without too much work. It’s not that bad right?

Corn soup with potatoes and squash recipe

Ingredients

Servings: 4-6 persons

• 2 teaspoons butter
• 1 onion
• 2 stems of celery
• 3 cloves of garlic
• 1 red chili
• 400 grams of potatoes
• 1 liter vegetable broth
• ½ teaspoon dried oregano
• 1 teaspoon of peppers
• ½ teaspoon of black pepper
• ½ teaspoon of salt
• 330 grams of corn
• 1 squash
• 2 tablespoons crème fraiche or ½ dl cream

Here’s how you do it

1. Chop onion and celery fine and simmer for 2-3 minutes in melted butter at medium heat.
2. Peel the potatoes and cut into smaller pieces. Add them together with chopped chili and garlic. Let them roast for a few more minutes – remember to stir regularly so that the vegetables do not get caught in the bottom.
3. Add the vegetable broth and simmer for 8-10 minutes until potatoes are half cooked.
4. Add chopped squash, corn, oregano, peppers, pepper and salt and cook for the last 10 minutes until potatoes and squash pieces are tender.
5. Choose if you want to serve the soup as it is or if you want to blend it – I mixed the soup halfway, so there were still some bites left.
6. Add while stirring 2 tablespoons of creme fraiche into the soup and season with salt and pepper. Serve with extra chili and paprika, a good slice of bread and of course a really good company.