Golden Summer Squash & Corn Soup (adapted)
From EatingWell: July/August 2009
2 - 3 servings
1 tablespoon extra-virgin olive oil
1 onion, sliced
1 large summer squash, ( diced)
3 teaspoons chopped fresh herbs (parsley, black pepper, chives)
1 3/4 cups vegetable soup
1/4 teaspoon salt
- 1/2 cup soy milk
1/2 teaspoon sugar
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, 4 minutes. Add squash
and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
Add soup 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 food processor and puree until smooth. (If you like some body to your soup, leave some tiny pieces of the onion and squash swimming in the soup.)
Return the soup to the pan and stir in corn and soy milk.* Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more.