Summer Squash Soup with CornUser Submitted Recipe
1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash,or patty pan squash (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels or 1 can of corn
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften and caramelize, about 10 minutes.
Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat and serve
no nutrition information available
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