Summer Squash & Corn Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Summer Squash & Corn Soup calories by ingredient
Submitted by:

Number of Servings: 8


    4 C Summer Squash, Sliced
    4 C Corn (I can my own so I use a whole quart, drained)
    1/2 C Onion, Chopped
    1 Tbsp Light Margarine
    1/4 Tsp Cumin
    1 Tbsp Garlic Powder
    4 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.

Rate This Recipe