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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
  • Cilantro

Delish! Now, begin by slicing up the summer squash into about half inch slices. Cut the fresh corn kernels off the corn cobs, cut the cobs in half, you’ll use them!

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!