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Corn and Squash Soup with Roasted Red Pepper Puree Recipe
|Water||6 Cup (96 tbs)|
|Fresh basil sprig||3|
|Garlic head||1 Clove (5 gm), halved horizontally|
|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|
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 mg
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
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.