Southwestern Squash and Corn Soup

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

📝 Ingredients

• 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
• 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

👨‍🍳 Instructions

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