Steamed Butternut Squash And Corn Soup

Time needed
10 min preparation
+
25 min cooking
Serving Size / Yield
2-4 servings
Ingredients
- 1 lb. squash, peeled and cubed
- 2 C. corn
- 3 shallots, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 T. olive oil
- Pinch cumin
- Salt and pepper to taste
- 1 ½ C. water
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Directions
In a large sauce pan, heat oil and add in squash, corn, shallots, garlic, and jalapeno. Season with salt, pepper, and cumin. Sauté until fragrant, pour in water and simmer for about 20 minutes until squash is tender. Blend soup in batches, adding more water if needed, and serve.
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