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Southwestern Squash and Corn Soup

  • Author: Chuck Underwood
  • Prep Time: 15
  • Cook Time: 37 min
  • Total Time: 52 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Southwestern
  • Diet: Vegan


It's always soup weather somewhere, am I right? And here's a deliciously refreshing, low-fat soup, perfect for getting Back 2 Basics


Units Scale


  • 1 Yukon gold potato, diced (about a cup)
  • 2 yellow squash, diced (about 1 lb)
  • 1 small onion, diced (about a cup)
  • 2 large cloves garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp ground cumin
  • 3 cups low-sodium vegetable broth
  • 3 cups corn, cut off cob, frozen, or 2 cans fire-roasted (15oz ea)
  • 4 oz can fire-roasted green chiles

Red Pepper Relish

  • 1/2 red bell pepper, finely diced
  • 1/4 cup Italian parsley (or cilantro), loosely packed
  • 1 Tbs fresh lemon (or lime) juice
  • 1 tsp maple syrup
  • 1/4 tsp salt


  1. Add diced potato, squash, and onion to Instant Pot.
  2. Add vegetable broth and season with salt, pepper, and cumin
  3. Cook on MANUAL for 7 minutes with a 10 min natural pressure release
  4. Carefully vent any remaining steam and remove the lid
  5. Add 1 cup corn and puree in batches in your blender or use an immersion blender.  Blend until smooth,
  6. Return soup to IP and stir in remaining corn and green chiles
  7. Heat through on WARM setting for 30 minutes
  8. For the relish, mix all ingredients and refrigerate until needed
  9. Ladle soup into bowl and top with a heaping tsp of relish

Keywords: southwestern squash and corn soup