Have a lot of summer squash left from summer that you don’t want to saute yet again? Try making soup out of it! I know that when I sense autumn, I crave soup. So here’s one that’s tasty, light and brings with it a sense of summer with the slightest taste of autumn. I found it at www.loveandoliveoil.com.
- 1 lb Summer Squash
- 2 Ears Fresh Corn
- 3 Large Shallots (1, 2, 3 he he)
- 2 Large Garlic Cloves
- 1 Fresh Jalapeno
- 1 Tbsp Olive Oil
- 1/4 tsp Ground Cumin
- 2.5 cups Water
- Dollops of sour cream
Chop up the shallots, garlic cloves, and jalapeno.
Heat the olive oil in a 5-qt pot and cook all ingredients but the water and sour cream for about 3 minutes. Add the water and bring to a simmer. Cook until the squash is tender, about 15 minutes. Toss the cobs and pour the rest into a blender (in batches) and puree until smooth. Pour the soup into bowls, season with salt & pepper, and serve with a dollop of sour cream and some chopped cilantro!
This typically makes 2-3 full servings but I prefer this soup to be appetizer sized, in smaller bowls. Tasty!