Sweet Corn and Squash Soup
Sweet Corn and Squash Soup is a gluten free and vegetarian soup. This recipe makes 6 servings with 133 calories, 4g of protein, and 3g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of onion, butter, squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe. If you like this recipe, take a look at these similar recipes: Sweet Corn and Squash Soup with Crispy Pancetta, sweet corn soup , how to make sweet corn soup | soup s, and Gnocchi With Squash & Sweet Corn.
Instructions
Melt butter in a Dutch oven over medium-low heat.
Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally.
Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
Place half of corn mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture.
Garnish with squash blossom slices, if desired.