Summer Squash & Corn Soup
- Number of Servings: 8
Ingredients
4 C Summer Squash, Sliced4 C Corn (I can my own so I use a whole quart, drained)1/2 C Onion, Chopped1 Tbsp Light Margarine1/4 Tsp Cumin1 Tbsp Garlic Powder4 C Water
Place all ingredients except water into large pot. Cook on high 1-2 mins , then add water and cook 15 mins or until squash is tender. Cool until you can put it into the blender/processor. Transfer into a large bowl. In small batches, puree until smooth. Return to pot and reheat if needed. Season with salt and pepper and serve warm. Makes 8 1-Cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KOLTSMAMA.
Number of Servings: 8
Recipe submitted by SparkPeople user KOLTSMAMA.
Nutritional Info Amount Per Serving
- Calories: 89.0
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 25.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.5 g
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