Yellow Summer Squash And Corn Soup Recipes
YELLOW SQUASH AND CORN CHOWDER
Try a summery soup with this recipe for Yellow Squash and Corn Chowder. With four servings, you've got enough of this squash and corn chowder to enjoy with guests. Serve it with a sprinkle of freshly chopped basil.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
- Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
- Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
- Blend soup, in batches, in blender until smooth.
- Serve topped with reserved vegetable mixture and Parmesan.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
SUMMER SQUASH AND CORN CHOWDER
The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Provided by Jaclyn
Categories Soup
Number Of Ingredients 13
Steps:
- Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions.
- Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
- To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
- Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
- Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
- Recipe Source: inspired by Cooking Light
Nutrition Facts : Calories 511 kcal, Carbohydrate 47 g, Protein 14 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 717 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- 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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GOLDEN SUMMER SQUASH AND CORN SOUP RECIPE
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Cuisine AmericanCategory DinnerServings 4Total Time 30 mins
- Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
- Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
CREAMY YELLOW SQUASH SOUP RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
Estimated Reading Time 4 mins
- Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
- Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.
- Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)
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Estimated Reading Time 7 mins
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YELLOW SQUASH CASSEROLE WITH CORNBREAD - AILEEN COOKS
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4.7/5 (3)Servings 6Cuisine AmericanTotal Time 55 mins
- In a medium bowl, combine summer squash, onion, eggs, milk, honey, and 1/2 of the cheese. Mix thoroughly with a wooden spoon.
- Make a well in the corn meal mixture and pour in the squash mixture. Fold together until everything is wet. Do not over-mix.
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From spinachtiger.com
Estimated Reading Time 4 mins
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SUMMER SQUASH AND CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
5/5 (89)Total Time 40 minsServings 4
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
GOLDEN SUMMER SQUASH & CORN SOUP RECIPE | EATINGWELL
From eatingwell.com
- Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
- Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
VEGAN SQUASH & CORN CHOWDER - DELISH KNOWLEDGE
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