Sweet Corn and Squash Soup

Sweet Corn and Squash Soup Recipe
Photo: Randy Mayor; Styling: Cindy Barr
This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.

Yield:

6 servings (serving size: about 3/4 cup soup)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 20 %
Fat 4 g
Satfat 1.5 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 35.5 g
Fiber 5.4 g
Cholesterol 5 mg
Iron 1 mg
Sodium 143 mg
Calcium 22 mg

Ingredients

1 tablespoon butter
2 cups chopped onion (about 1 large)
4 cups fresh corn kernels (about 7 ears)
3 cups water
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 fresh squash blossoms, thinly sliced (optional)

Preparation

1. Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.

Note:

Joanne Weir,

July 2008
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