Sweet Corn and Squash Soup

Name: Sweet Corn and Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 946 milliliters fresh corn kernels (about 7 ears); 473 milliliters chopped onion (about 1 large); 0 teaspoons salt; 710 milliliters water; 473 milliliters chopped yellow squash

Sweet Corn and Squash Soup is a gluten free and vegetarian recipe with 6 servings. This soup has 133 calories, 4g of protein, and 3g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of pepper, salt, corn kernels, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a Dutch oven over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.

Ingredients you will need

Pepper

Corn

Place half of corn mixture in a blender.

Ingredients you will need

Corn

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Equipment you will use

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.

Ingredients you will need

Corn

Equipment you will use

Blender

Sieve