When I saw Love and Olive Oil's post about this delightful summer vegetable soup, I was hooked. I had all of the ingredients ready and waiting in my fridge. I could hardly wait until the next evening to prep this lovely (not to mention totally healthy!) soup for dinner.
This was fast and SO, so easy to prepare. And Kevin and I both loved it. This is a must make, must eat, must repeat.
Yellow Summer Squash and Corn Soup
recipe adapted from loveandoliveoil.com
1 pound (1-1/2 whole) yellow summer squash
2 ears corn
1/2 small onion
2 large garlic cloves, minced
1 fresh jalapeño chile, chopped
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
for garnish--Sour cream, cilantro, jalapeno, tortilla chips
Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Chop chile, with seeds if desired.
In a 5-quart heavy kettle heat oil over moderate heat with all ingredients (including cobs) except water and cook, stirring, for 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.