Summer Squash and Sweet Corn Soup

It is slowly soup time again, even hot soup if it is not too hot outside, but a light soup with ingredients of the current season: plenty of summer squash and fresh local sweet corn at its peak. I found this recipe from Love & Olive Oil on Pinterest today, and it did pin my interest (summer squash and sweet corn soup?!) so I made it for dinner tonight. It is lovely! And summery light.

(Makes about 4-5 servings)

• 2 large yellow summer squash
• 1 ear fresh sweet corn
• 1 white onion
• 2 large garlic cloves
• 1 fresh red hot chile
• 1/2 olive oil
• 1 teaspoon ground cumin
• 2 1/2 cups boiling water
• 1 ts vegetable bouillon

Half the summer squash and then cut it crosswise into 1/2-inch-thick slices. Remove the hulls from the corn and with a knife cut the kernels from the cob. Reserve the cob. Chop the white onion and mince the garlic. Mince the chile.

In a 5-quart heavy pot heat the oil and add the onion, garlic and chile. Stir and saute for 1-2 min. Now add the corn and summer squash and cook for another 2 min on medium heat. Add the water, the bouillon and the cob, and simmer the mixture until squash is tender, about 15-20 minutes, with the lid on. Discard the cob.

Using an immersion blender puree the mixture in the pot (otherwise wait until the soup is cooled and puree in food processor, but only when cooled!!). Season the soup with salt and pepper if needed. Serve soup and garnish with cilantro, sour cream and a drizzle of olive oil.

 

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