I learned to enjoy corn when we started growing our own. A piece of corn, just picked and cooked, is heavenly. A little butter on top and nothing else matters. As a result, I keep an eye out for corn recipes that appeal to me, even if they use canned or frozen corn. The main vegetable in this recipe is a large yellow squash. I have cooked with yellow squash that look like yellow zucchini. This one was probably three times the size with a tint of orange in its coloring. I have no idea what type squash, it is. I did some research online and could not find a photo of the one I had. Does it matter if it tastes as good as this soup did?
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.
*The soup was very thick and could have used more liquid but we enjoyed it as a mushy vegetable. It had an outstanding flavor to it.