creamy squash corn soup
Ingredients:
  • (1 Tbsp.) butter
  • (1 large) onion, chopped
  • (4 cups) fresh corn kernels (about 7 ears)
  • (3 cups) water
  • (2 cups) yellow squash, chopped
  • (1/4 tsp.) salt
  • (1/4 tsp.) freshly ground black pepper
  • (6) fresh squash blossoms, thinly sliced (optional)
Servings

6

Lunch

Creamy Squash and Corn Soup

Butternut squash and corn simmered in butter then blended until smooth and served with beautiful squash blossoms.

Preparation Time

About 15 minutes

Cook Time

About 25 minutes

    Instructions

  1. 1Place a Dutch oven over medium-low heat. Add butter. When melted, add onion, cover and cook 10 minutes, stirring every few minutes.
  2. 2Add corn, water, squash, salt and pepper, stir to combine. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. 3Remove from heat, then transfer half of mixture into a blender. Remove center of lid and place a towel over top, then blend until smooth.
  4. 4Strain into a large bowl, repeat with other half of mixture. Serve with squash blossoms and enjoy!

Nutritional Information

Serving Size: 3/4 cup



Amount Per Serving:

  • Calories 177
  • Total Fat 4 g
  • Total Carbohydrate 35.5 g
  • Protein 6 g
  • Cholesterol 5 mg
  • Sodium 143 mg
  • Fiber 5.4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.