Cold weather and soup. They go so well together. There’s nothing like making a big pot of soup and warming your soul with it. This velvety smooth and delicious soup with satisfy those bone chilling evenings and your voracious appetite, too.
This makes a lot of soup, so share some with friends, or freeze it for another cold day.
Quite honestly, this is the most difficult part of making the soup. If you want to make it really easy, just go to Trader Joe’s (your local market may also have it) and buy the pre-peeled and cubed package of butternut squash.
Peel one yam and cube it.
Line a baking sheet with foil. Place the cubed squash and yam on the baking sheet (in a single layer) and toss with olive oil, salt and pepper. Roast in a pre-heated 375 degree F. oven for about 30-45 minutes. You want them to be nice and soft.
While the vegetables are roasting melt the butter in the bottom of a large stock pot. Season with a little bit of salt and pepper. Once the onions are soft, add in 1/2 bag of the sweet corn. Season with a little more salt and pepper. Saute for about 3 or 4 minutes.
Once your vegetables are roasted, add them to the pot with the onion mixture and add in the chicken broth.
Use an immersion blender and blend the soup until completely smooth. If you don’t have an immersion blender then use your regular blender, working in batches. Make sure that the soup isn’t too hot or it will spew all over the kitchen. That’s why I prefer the immersion blender. They start at about $20.00, well worth buying, especially if you are a soup lover.
Add in the remaining corn and the chopped chicken. Give it a good stir. While this is simmering, roast your second yam.
I cut the yam into small bite-sized pieces. It took about 20 minutes to roast them. You don’t want these to be too soft, as they will cook a little more in the soup. Be sure to toss with olive oil, salt and pepper before roasting.
Toss the roasted yams into the soup. At this point you want to taste the soup and adjust the seasoning with salt, white pepper and a touch of crushed red pepper (for that unexpected zip of spice).
I just couldn’t resist. I had to add a splash of heavy cream. My thighs will never forgive me, but my taste buds love me!
Now open wide and say mmmmmmmm! So delicious!
Butternut Squash Soup with Yams, Corn and Chicken
1/4 cup butter
1 onion, chopped
1 garlic clove, pressed or chopped
5 cups cubed pieces of peeled butternut squash (about 1 1/2 pounds)
1 large yam, peeled and cubed plus 1 large yam (to roast later) peeled and cut into small bite-sized cubes
1 16-ounce bag of frozen sweet corn, divided
2 cups cubed rotisserie chicken
1/2 teaspoon crushed red pepper
4 – 14 1/2-ounce cans of chicken broth
1/4 cup heavy cream
Melt butter in a large pot over medium heat. Add onion and garlic. Saute for a few minutes, add in half of the frozen corn. Season with salt and pepper and continue cooking for about 3 minutes on medium heat. Add in all of the chicken broth. Put heat on simmer or very low heat.
Pre-heat oven to 375 degrees F. Line a large baking sheet with foil and place the cubed butternut squash and one yam (that has been cubed) onto the sheet. Toss with olive oil and season with salt and pepper. Roast the squash and yam until they are very tender, about 40 minutes. Stirring every 10 minutes. Once the vegetables have been roasted, place them into the pot with the broth/onion/corn mixture. With an immersion blender, puree the soup until smooth. Season with the crushed red pepper, salt and white pepper. Add the remaining corn, chopped chicken and heavy cream. Bring to a boil and immediately reduce to simmer or low. Simmer for about 15 minutes. While the soup is simmering, roast the second yam.
Meanwhile, you will need to roast the second yam. Place the yam that has been cut into small bite-sized cubes and toss with a little bit of olive oil, salt, pepper and a little bit of crushed red pepper if you want to get things a little heated in the kitchen :). Roast for about 20-30 minutes. Don’t over-roast them, we don’t want them to be too mushy for the soup. Once they have been roasted, toss into the soup. Serve the soup with some nice crusty bread and enjoy. This can be made a day in advance. Serves 6-8.