Southwestern Squash and Corn Soup

Southwestern Squash and Corn Soup


Southwestern Squash and Corn Soup

This Southwestern Squash and Corn Soup is a great way to enjoy the flavors of summer while still taking advantage of the season’s bounty. This hearty soup is made with a combination of yellow squash, corn, and black beans that is blended with a Southwestern-style spice blend featuring cumin, chili powder, and smoked paprika. The soup is then finished with a squeeze of fresh lime juice and a dollop of Greek yogurt for an extra creamy finish.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 cups yellow squash, diced
  • 2 cups fresh corn kernels
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 lime, juiced
  • Greek yogurt, for serving


Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chili powder, cumin, and smoked paprika and cook for another minute.

Add the squash, corn, and black beans and stir to combine. Pour in the vegetable broth and bring the mixture to a simmer. Let the soup simmer for 15 minutes, stirring occasionally, until the vegetables are tender.

Using an immersion blender, or a regular blender in batches, blend the soup until smooth. Taste and season with salt and pepper, as needed. Add the lime juice and stir to combine.

Serve the soup warm topped with a dollop of Greek yogurt. Enjoy!

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