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Corn and Squash Soup with Roasted Red Pepper Puree

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  Water 6 Cup (96 tbs)
  Fresh basil sprig 3
  Garlic head 1 Clove (5 gm), halved horizontally
  Butter 2 Tablespoon
  Diced onions 1 Cup (16 tbs)
  Diced yellow squash 2 Cup (32 tbs)
  Fresh corn kernels 3 Cup (48 tbs)
  Freshly ground pepper To Taste
  Roasted red pepper puree To Taste
  Salt To Taste

In a stockpot combine the water, basil, and garlic.
Bring to a boil, reduce heat to a simmer, and cook over medium heat for 30 minutes, skimming the surface if necessary.
Strain the broth and set aside.
In a large saucepan, melt the butter over medium heat and saute the onions until translucent, about 5 minutes.
Add the squash and cook for about 5 minutes.
Add the corn, salt, and pepper.
Cook over low heat for 5 minutes.
Add the garlic broth and bring the soup to a simmer.
Adjust the seasoning with salt if necessary.
Puree the soup and strain it through a fine-meshed sieve.
To serve, bring the soup back to a full boil.
Ladle it into warmed soup bowls or plates and swirl some of the red pepper puree through each portion.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2051 Calories from Fat 288

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 15.5 g77.6%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 418.4 mg17.4%

Total Carbohydrates 369 g122.9%

Dietary Fiber 91.7 g366.8%

Sugars 12.9 g

Protein 63 g126.3%

Vitamin A 18.3% Vitamin C 23.6%

Calcium 6.3% Iron 4.5%

*Based on a 2000 Calorie diet

Corn And Squash Soup With Roasted Red Pepper Puree Recipe