Sounds delicious!
Sweet Corn and Squash Soup
This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.
Ingredients
1 tablespoon butter
2 cups chopped onion (about 1 large)
4 cups fresh corn kernels (about 7 ears)
3 cups water
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 fresh squash blossoms, thinly sliced (optional)
Preparation
1. Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.
Yield
6 servings (serving size: about 3/4 cup soup)
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Nutritional Information
CALORIES 177(20% from fat); FAT 4g (sat 1.5g,mono 1.1g,poly 1.1g); IRON 1mg; CHOLESTEROL 5mg; CALCIUM 22mg; CARBOHYDRATE 35.5g; SODIUM 143mg; PROTEIN 6g; FIBER 5.4g
Joanne Weir ,
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Cooking Light, JULY 2008
*I think a little milk or 1/2&1/2 would be good in this, maybe even some jalapeno.