Yellow Summer Squash and Corn Soup Recipe

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Ingredients

Count

Nutrition

350

Calories

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Ingredients:

Serving

1 lb yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeno chile
1 tbsp olive oil
1/4 tsp ground cumin
2 1/2 cups water
garnish: corn kernels , chopped fresh jalapeno chiles , fresh cilantro leaves, sour cream , and thinly sliced yellow summer squash

Directions:

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	349.58 Kcal (1464 kJ)
Calories from fat	71.89 Kcal
		% Daily Value*
Total Fat	7.99g	12%
Sodium	49.85mg	2%
Potassium	1441.27mg	31%
Total Carbs	66.02g	22%
Sugars	25.55g	102%
Dietary Fiber	12.02g	48%
Protein	12.01g	24%
Vitamin C	74.4mg	124%
Iron	3.4mg	19%
Calcium	166.5mg	17%

Amount Per 100 g
Calories	40.87 Kcal (171 kJ)
Calories from fat	8.41 Kcal
		% Daily Value*
Total Fat	0.93g	12%
Sodium	5.83mg	2%
Potassium	168.52mg	31%
Total Carbs	7.72g	22%
Sugars	2.99g	102%
Dietary Fiber	1.4g	48%
Protein	1.4g	24%
Vitamin C	8.7mg	124%
Iron	0.4mg	19%
Calcium	19.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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