Prep Time:
10 minutes
Cook Time
20 minutes
Serving Size
1.5 cups
1 tablespoon olive oil
3 tablespoons onion, diced
1 clove of garlic, minced
1 1/2 cups of fresh calabaza squash, zucchini squash or yellow squash
1 cup of corn, canned, low sodium
1 cup of fresh roma tomato, diced
1-2 branches of cilantro


  1. Heat the olive ol in a pot over medium heat. Add the onion and garlic and sute for 2 minutes. 
  2. Stir in the squash and corn, stirring a couple of times for 5 minutes. Add the tomatoes and cook for 3 more minutes.
  3. Pour the vegetable of chicken broth and stir.
  4. Once the soup starts to boil, add the cilantro. Reduce heat and let simmer for 8-10 minutes, or until the squash is soft.
  5. Garnish with lime, cilantro, or queso fresco. 
  6. Enjoy!


Recipe modified by CHOICES Nutrition Education Program

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