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Creamy Summer to Fall Transition Soup with Corn Squash Bacon

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A comforting and creamy soup blending fresh corn, summer squash, and smoky bacon, perfect for the transition between summer and fall. Light yet rich, this soup is easy to prepare and ideal for cozy evenings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 4–5 ears of corn; frozen works too if fresh isn’t available)
  • 2 medium yellow summer squash or zucchini, chopped (about 2 cups)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or unsweetened almond milk
  • 6 slices thick-cut smoked bacon
  • Fresh thyme or parsley, chopped (a handful)
  • Salt and black pepper to taste
  • Optional: 1 small potato, peeled and diced
  • Optional: Red pepper flakes

Instructions

  1. Place bacon slices in a cold skillet and turn heat to medium. Cook until crispy, about 8–10 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces. Leave about 1 tablespoon of bacon fat in the pan for flavor.
  2. In the same pot or skillet with bacon fat, add diced onion and cook over medium heat for 5 minutes until translucent and soft. Stir in minced garlic and cook 1 more minute until fragrant but not browned.
  3. Toss in corn kernels, chopped squash, and diced potato (if using). Cook for 3–4 minutes, stirring often, letting vegetables soak up the bacon fat.
  4. Add chicken or vegetable broth, bring to a simmer, and cook uncovered for 15 minutes, or until squash and potatoes are tender.
  5. Remove from heat and use an immersion blender to puree until smooth and creamy. If using a blender, carefully transfer in batches. Return soup to pot.
  6. Stir in milk and warm over low heat (do not boil after adding milk to prevent curdling). Add salt and freshly ground black pepper to taste. If desired, sprinkle in red pepper flakes.
  7. Ladle soup into bowls, sprinkle with crispy bacon bits and fresh thyme or parsley. Serve immediately with crusty bread or a light salad.

Notes

Start cooking bacon in a cold pan to render fat slowly and crisp evenly. Do not rush sautéing onions to bring out natural sweetness. Pulse blending in short bursts to avoid overly thin soup. Taste before adding salt as bacon adds saltiness. Serve warm, not piping hot, to deepen flavors. If soup is too thick after blending, add more broth or milk to adjust consistency. For dairy-free, substitute milk with coconut or oat milk. For vegetarian, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: creamy soup, corn soup, summer squash soup, bacon soup, transitional season recipe, easy soup, comfort food, gluten-free soup

Find it online: https://fuzzyforker.com/creamy-summer-to-fall-transition-soup-with-corn-squash-bacon-recipe/