A healthy low-fat, gluten-free soup that tastes like buttered corn on the cob with salt & pepper
- 2 TBSP butter (or olive oil or margarine)
- ¾ cup chopped onion (or 2 TBSP dried onion flakes)
- 4 cups sliced unpeeled yellow squash, seeds removed
- 2 - 14 oz cans reduced sodium chicken broth
- ½ tsp salt (or to taste)
- ¼ tsp ground white pepper (or to taste)
- 1 – 12 oz can evaporated skim milk (or regular evaporated milk, or half-and-half)
- ½ cup cold water (omit if using half-and-half)
- 3 TBSP cornstarch
- Sauté onions in oil in a stock pot until soft, but not browning.
- Add the squash, cover and cook on medium heat, stirring occasionally, until squash softens.
- Add broth, salt and pepper. Bring to a boil stirring frequently.
- Reduce heat and simmer, covered, for 5 minutes.
- Puree cooked vegetable mixture in a blender or food processor until smooth. Be careful to allow heat to escape, and do this in batches no more than half full to avoid a hot messy explosion in your kitchen!
- Return mixture to pot.
- Put the evaporated milk in the blender (no need to rinse first). Put the water into the empty milk can and swish to get out all of the goodness. Add to the blender along with the cornstarch and mix well. Pour into the pot and stir.
- Heat and stir soup until heated through and thickened.
- I have indicated the exact ingredients I use as the main list. You may experiment and make it richer if desired. My family finds it to be rich and creamy like this, but feel free to make it with whichever ingredients suit your taste.
- If using dried onion flakes, start recipe by sautéing squash in the oil. Then add the dried onions in with the broth.
- I use lower sodium chicken broth. If you use regular chicken broth, reduce or eliminate the added salt.
- You can use regular ground black pepper if desired. I don’t because the black specks freak out my kids.
- I have put leftover corn into this soup to make it even more like corn chowder.
- This is a very flexible cream of vegetable soup recipe. You can change out the kind of vegetable with the same amount of another to make cream of asparagus, broccoli, mushroom, spinach, etc. soup instead.
- This is a great recipe to use up all that bounty of yellow summer squash. I prepare and freeze the squash in 4 cup measures and add it straight from the freezer then proceed with the recipe as directed.