Appetizers / Soups / Salads

Summer Squash and Corn Soup takes 15 minutes to prepare.

Summer Squash and Corn Soup takes 30 minutes to cook.

Summer Squash and Corn Soup makes 4 servings.

The ingredients for Summer Squash and Corn Soup are:

1/2 tablespoon olive oil
1/2 tablespoon Smart Balance butter spread
1/2 cup onion, chopped fine
1 pound summer squash (yellow crookneck, zucchini, or combination), shredded
1/2 teaspoon dried garlic and herb seasoning
1 can chicken broth, 14 ounces
1/2 tablespoon ground flax meal (optional)
1 cup frozen corn
salt to taste

Here is how you make Summer Squash and Corn Soup:

Heat oil and butter spread in saucepan over medium heat. Saute onions until translucent and soft. Add squash and seasoning, cook until begining to soften. Add broth; bring to a boil. Reduce heat to simmer, add ground flax meal, and cook until squash is soft and translucent. Stir in corn, cook until corn is tender. (For a smooth, creamed soup consistancy, puree soup in blender before adding corn) Makes 4 servings, scant 1 cup eachNumber of Servings: 4Recipe submitted by SparkPeople user NEVERSAYQUIT.

The nutritional information for Summer Squash and Corn Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 88.5

• Total Fat: 3.5 g
• Cholesterol: 1.9 mg
• Sodium: 375.8 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 2.5 g
• Protein: 2.6 g

The dietary needs meet for Summer Squash and Corn Soup is Low Carb