Summer Squash and Corn Soup

Name: Summer Squash and Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1/2 tablespoon olive oil1/2 tablespoon Smart Balance butter spread1/2 cup onion, chopped fine1 pound summer squash (yellow crookneck, zucchini, or combination), shredded1/2 teaspoon dried garlic and herb seasoning1 can chicken broth, 14 ounces 1/2 tablespoon ground flax meal (optional)1 cup frozen cornsalt to taste

Directions

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 each

Number of Servings: 4

Recipe submitted by SparkPeople user NEVERSAYQUIT.

Servings Per Recipe: 4

Nutritional Info 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

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