Summer Squash and Corn Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Summer Squash and Corn Soup calories by ingredient


Introduction

Found this recipe at EatingWell.com. and adjusted it to fit my needs. It's quick, easy, and tastey - and low in calories and carbs. For a heartier meal, adding some fully cooked smoked chicken or turkey sausage is also good. Found this recipe at EatingWell.com. and adjusted it to fit my needs. It's quick, easy, and tastey - and low in calories and carbs. For a heartier meal, adding some fully cooked smoked chicken or turkey sausage is also good.
Number of Servings: 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

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.