Corn, Squash and Thyme Soup
55 mins (prep 25, cooking 30)
12 ingredients
8-10 servings
Last summer my DH grew some Maxima squash and we got several out of the patch. These are huge squash. They have a very mild taste so its best to add them to something else. I came up with this soup recipe to use it up. You can even add this cooked (and pureed) to spaghetti sauce. I use coconut oil to cook in because it doesn't go rancid when heated like so many other oils do.

Categories:  <-60-mins , low-protein , low-calorie , soups-&-stews , bisques~cream-soups , low-carb , low-in... , low-sodium , time-to-make ,
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Serving Size (456.32 g)
Servings 8
Amount per Serving
Calories 224.05 Calories from Fat 137.79
% Daily Value *
Total Fat 15.31g 188.38%
Saturated Fat 12.52g 500.65%
Trans Fat 0.0 %
Cholesterol 0.24mg 0.64%
Sodium 497.53mg 165.84%
Total Carbohydrate 15.69g 41.85%
Dietary Fiber 3.93 g 125.78%
Sugars 7.99 g %
Protein 7.31g 117.01%
Vitamin A 513.46IU% Vitamin C 44.0mg%
Calcium 63.53mg% Iron 2.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried thyme, tamari soy sauce, frozen corn