Sweet Corn and Squash Soup

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

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 20%
  • Fat: 4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 6g
  • Carbohydrate: 35.5g
  • Fiber: 5.4g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 143mg
  • Calcium: 22mg

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. 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.
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