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Summer squash soup


3/4 cup sliced green onions, divided

1/4 cup chopped celery

1 pound yellow summer squash, chopped

1 pound frozen white and yellow baby corn

   kernels, thawed and divided

2 1/4 cups 1% low-fat milk, divided

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/4 cup (1oz) shredded extra-sharp cheddar cheese

Directions: In a saute pan add 1/2 cup onions, celery, and squash and 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 remaining onions, and 1 tablespoon cheese.  Original recipes for here but changed by me.

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