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By bri

Squash and Corn Soup

5 steps
Prep:30minCook:4h 30min
Vegan Squash and Corn Soup - crock pot summer meal
Updated at: Thu, 17 Aug 2023 03:14:08 GMT

Nutrition balance score

Unbalanced
Glycemic Index
50
Low
Glycemic Load
10
Low

Nutrition per serving

Calories92.4 kcal (5%)
Total Fat1.1 g (2%)
Carbs20.1 g (8%)
Sugars7.7 g (9%)
Protein3.5 g (7%)
Sodium934.1 mg (47%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a large bowl, combine potato, squashes, onion and garlic; season with salt and pepper. Transfer vegetables to the slow cooker and add vegetable stock. Place lid on slow cooker;cook on low 4 hours.
Step 2
Make relish: in a small bowl, combine red pepper, parsley, salt, lemon juice and hot honey. Cover and store in the refrigerator; remove 10 minutes prior to serving.
Step 3
In blender, working in batches, blend cooked vegetables and stock with one cup of corn. Or use an immersion blender to blend in the slow cooker.
Step 4
Return batches of blended veggies to slow cooker; stir in remaining 1 cup of corn. Heat through on warm for 30min.
Step 5
Ladle soup in bowls and top with a heaping teaspoon of relish.
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