Appetizers / Soups / Salads

Corn and squash Soup takes 15 minutes to prepare.

Corn and squash Soup takes 30 minutes to cook.

Corn and squash Soup makes 6 servings.

The ingredients for Corn and squash Soup are:

454 gram Wholefoods 365 Organic Sweet White Corn (Frozen) (by EADAMUK)
1 cup, chopped Onions, raw
.25 tbsp dried espazote
1 serving Pepper, Poblano 1 Pepper (by AGGIEKBEAR03)
1.5 large whole (3" dia) Red Ripe Tomatoes
0.25 cup Tomato Paste
4 tbsp Extra Virgin Olive Oil
4 cup 365 Organic Chicken Broth (by NINABSLOAN)
.5 cup Half and Half Cream
3 cup, sliced Summer Squash
4 cloves of garlic

Here is how you make Corn and squash Soup:

Add oil to skillet. Fry all veggies together. Let them cool and then blend the veggie mixture in a food processor. Return to soup pot and add chicken broth. Add tomato paste and cream. Stir well. Bring sop to a boil and simmer on low. Serving Size: 6-8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ICOOPER10.

The nutritional information for Corn and squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.5

• Total Fat: 13.5 g
• Cholesterol: 11.4 mg
• Sodium: 193.7 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 2.9 g
• Protein: 5.6 g