Appetizers / Soups / Salads

Yellow Summer Squash and Corn Soup is for Soup.

Yellow Summer Squash and Corn Soup takes 10 minutes to prepare.

Yellow Summer Squash and Corn Soup takes 30 minutes to cook.

Yellow Summer Squash and Corn Soup makes 2 servings.

The ingredients for Yellow Summer Squash and Corn Soup are:

3/4 to 1 lb yellow summer squash
2 ears corn
1 medium onion
2 garlic cloves
1 fresh jalepeno chile
1 TBSP Olive Oil
1/4 tsp ground cumin
2.5 cups water

Here is how you make Yellow Summer Squash and Corn Soup:

1. Cut summer squash crosswise into 1/2-inch thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Wearing rubber gloves, chop chile width seeds if desired.2. In 5 qt heavy pot, combine all ingredients (including cobs) except water, and cook over moderate heat, stirring, 3 minutes. Sir in weater and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In blender, puree mixture in batches until smooth (use caution when blending hot liquids), transfering to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream and squash.From Gourmet Magazine, August 1998, suggested by Boston Organics 4/27/07 produce delivery.Number of Servings: 2Recipe submitted by SparkPeople user MOLLYWINTERHILL.

The nutritional information for Yellow Summer Squash and Corn Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 187.1

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 551.8 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.9 g
• Protein: 5.1 g

The dietary needs meet for Yellow Summer Squash and Corn Soup is Vegan