Yellow Squash Soup

Name: Yellow Squash Soup
Yield: 6 servings
Ingredients: 1½ lbs. (700 g) yellow squash (about 2–3), chunked; 1½ cups (375 mL) fresh corn kernels (2–3 ears); 1½ cups (375 mL) vegetable stock; 1 green onion, white part only; 2 garlic cloves, peeled; 1 tsp (5 mL) salt; ½ tsp (2 mL) coriander; ¼ cup (60 mL) heavy cream; 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL); 1 green onion, green part only, thinly sliced; Fresh–cracked black pepper

Prep 5 min

Cook 33 min

Ready in 38 min

Here’s a beautiful, creamy summer squash soup perfect for the moment you realize you might have over-planted your garden.

Ingredients

1½ lbs. (700 g) yellow squash (about 2–3), chunked
1½ cups (375 mL) fresh corn kernels (2–3 ears)
1½ cups (375 mL) vegetable stock
1 green onion, white part only
2 garlic cloves, peeled
1 tsp (5 mL) salt
½ tsp (2 mL) coriander

¼ cup (60 mL) heavy cream

1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
1 green onion, green part only, thinly sliced
Fresh–cracked black pepper

Directions

Add the ingredients for the soup, except the add-in, to the Deluxe Cooking Blender and cook on "SOUP".
When complete, pulse in the add-in.
Serve with Parmesan, green onion, and pepper.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 6 g