Yellow Summer Squash and Corn Soup

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Nutritional Info
  • 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

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


Gourmet Magazine, August 1998 Gourmet Magazine, August 1998
Number of Servings: 2


    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


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: 2

Recipe submitted by SparkPeople user MOLLYWINTERHILL.