Yellow Squash and Corn Soup

Ingredients1 pound Florida yellow squash2 ears fresh Florida sweet corn (1 1/2 cup frozen)3 large Florida onion2 large Florida garlic cloves1 fresh jalapeƱo pepper1 tablespoon olive oil1/4 teaspoon ground cumin2 1/2 cups watersalt and pepper to tastePreparation

  1. Cut squash crosswise into 1/2-inch-thick slices.
  2. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs.
  3. Chop onion and mince garlic. Wearing rubber gloves, chop pepper.
  4. In a 5-quart heavy kettle combine all ingredients (including shucked cobs) except water and cook over moderate heat, stirring, 3 minutes.
  5. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs.
  6. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring batches to another bowl. Season soup with salt and pepper.

Yield3-4 Servings


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