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Yellow Squash Corn Soup

Yellow Squash Corn Soup

Serves 4.


  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 1/4 tsp ground coriander
  • 1/8 tsp cayenne powder
  • 2 c chicken style vegetarian broth
  • 1 (15 oz) can unsalted whole kernel corn w/liquid
  • 2 c (about 8 oz) yellow squash, cut in 1″ cubes
  • 1/4 tsp sea salt
  • 1/2 lime, thinly sliced (optional)


  1. In a 3 quart or larger, heavy pot over medium heat, warm the olive oil. Add onion and sauté 3 minutes. Add garlic and sauté another minute. Stir in the curry powder, coriander and cayenne. Sauté another 30 seconds.
  2. Add broth, corn with packing liquid, squash and salt. Bring to a boil, reduce heat to low, and simmer 15 minutes.
  3. Place this mixture in a blender with air vent open and a clean cloth securely held on top. Blend 1 minute, or until creamy.
  4. Serve hot, with a thin slice of lime or minced parsley on top of each portion for garnish.

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