Southwestern Squash and Corn Soup

It's always soup weather somewhere, am I right? And here's a deliciously refreshing, low-fat soup, perfect for getting Back 2 Basics.

And this soup couldn't be any simpler either. Dice up some onion & yellow squash and toss them into your Instant Pot pressure cooker for a few minutes, then stir in some fresh corn. It really is that easy.

I want to thank my local Fred Meyer for the recipe too as it was actually in my coupon mailer I get every month. Their recipe was already practically vegan (if you can believe that), although it did call for a little honey.

But no oil, no nuts, no dairy, no fat of any kind, way to go Fred Meyer!

I did tweak the recipe, of course, putting my own little spin on it, but all in all, I was pleasantly surprised to see this in a big box grocery store advertisement.

Word is spreading I guess that THIS is the kind of food we want to eat.

The red pepper relish is pretty tasty too and I gave you a choice of parsley and lemon juice, which is the way it was written, or cilantro and lime juice which I think matches the southwestern flavors better.

Either way, it's healthy & delicious.

Hope you enjoy it.

Southwestern Squash and Corn Soup

Southwestern Squash and Corn Soup

Start by dicing a medium-sized Yukon gold potato, about 1 cup. Yukon's will make it creamier than a Russett.

Then, trim off the ends and cube 2 yellow squash (about 1lb total) and add that too, along with 1 smallish diced onion (about 1 cup) and 2 or 3 cloves of minced garlic.

Add your veggie broth and seasoning, stir to mix, attach your lid, make sure it's sealed, and pressure cook for 7 minutes total. When it beeps, let it naturally vent for 10 minutes before carefully releasing any remaining pressure and removing the lid.

Note: Although I haven't tried it yet, I'm sure you can also just simmer this mix on your stovetop, probably 10-15 min, or just until the veggies are soft - that is if you don't own an Instant Pot.

Don't have one yet? Want one? Here's an affiliate link in case you do, and yep - I earn a little bit as an affiliate but at no extra cost to you.

Now we add 1 cup of corn and blend.

I used a name-brand fire-roasted canned corn for convenience, but also because I know they are GMO-free. You can use fresh corn too, and even frozen - but make sure you thaw it first.

I used my immersion blender and pureed it right in the Instant Pot. If you don't have one (link above) then you can simply use your blender but you'll have to do it in batches.

Once your soup is pureed, place it back into your Instant Pot and make sure it's set to KEEP WARM. Then add the remaining 2 cups of drained corn and the green chiles. Stir and let it set on WARM for 30 minutes.

Now you can make the relish by mixing ½ of finely diced red bell pepper, ¼ cup loosely-packed Italian Parsley, lemon juice, maple syrup, and salt.

As I said, you can make the relish more southwestern to go with the green chiles and cumin by using cilantro and lime juice instead of parsley and lemon, but that'll be up to you.

Let that chill in the fridge until the soup's ready and serve. Ladle your soup into a bowl and add a heaping teaspoon of relish.

Be sure and leave a comment down below if you like this recipe and I will see you next week!

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Southwestern Squash and Corn Soup

• Author: Chuck Underwood
• Prep Time: 15
• Cook Time: 37 min
• Total Time: 52 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Southwestern
• Diet: Vegan

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Description

It's always soup weather somewhere, am I right? And here's a deliciously refreshing, low-fat soup, perfect for getting Back 2 Basics. 

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Ingredients

Units USM

Soup

• 1 Yukon gold potato, diced (about a cup)
• 2 yellow squash, diced (about 1 lb)
• 1 small onion, diced (about a cup)
• 2 large cloves garlic, minced
• ¾ tsp salt
• ¼ tsp white pepper
• ¼ tsp ground cumin
• 3 cups low-sodium vegetable broth
• 3 cups corn, cut off cob, frozen, or 2 cans fire-roasted (15oz ea)
• 4 oz can fire-roasted green chiles

Red Pepper Relish

• ½ red bell pepper, finely diced
• ¼ cup Italian parsley (or cilantro), loosely packed
• 1 Tbs fresh lemon (or lime) juice
• 1 tsp maple syrup
• ¼ tsp salt

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Instructions

1. Add diced potato, squash, and onion to Instant Pot.
2. Add vegetable broth and season with salt, pepper, and cumin
3. Cook on MANUAL for 7 minutes with a 10 min natural pressure release
4. Carefully vent any remaining steam and remove the lid
5. Add 1 cup corn and puree in batches in your blender or use an immersion blender.  Blend until smooth,
6. Return soup to IP and stir in remaining corn and green chiles
7. Heat through on WARM setting for 30 minutes
8. For the relish, mix all ingredients and refrigerate until needed
9. Ladle soup into bowl and top with a heaping tsp of relish

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Notes

Like This Recipe?  Tips and Donations Are Always Appreciated!

Keywords: southwestern squash and corn soup

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