Yellow Summer Squash and Corn Soup

Name: Yellow Summer Squash and Corn Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 3/4 to 1 lb yellow summer squash; 2 ears corn; 1 medium onion; 2 garlic cloves; 1 fresh jalepeno chile; 1 TBSP Olive Oil; 1/4 tsp ground cumin; 2.5 cups water

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 2

Ingredients

3/4 to 1 lb yellow summer squash2 ears corn1 medium onion2 garlic cloves1 fresh jalepeno chile1 TBSP Olive Oil1/4 tsp ground cumin2.5 cups water

Directions

1. Cut summer squash crosswise into 1/2-inch thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Wearing rubber gloves, chop chile width seeds if desired.
2. In 5 qt heavy pot, combine all ingredients (including cobs) except water, and cook over moderate heat, stirring, 3 minutes. Sir in weater and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In blender, puree mixture in batches until smooth (use caution when blending hot liquids), transfering to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream and squash.

From Gourmet Magazine, August 1998, suggested by Boston Organics 4/27/07 produce delivery.

Number of Servings: 2

Recipe submitted by SparkPeople user MOLLYWINTERHILL.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 187.1
Total Fat: 8.4 g
Cholesterol: 0.0 mg
Sodium: 551.8 mg
Total Carbs: 28.0 g
Dietary Fiber: 5.9 g
Protein: 5.1 g

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