Author Notes
This is something I threw together one day when the fridge was over flowing with squash. I have used combinations of squash, or just one kind of squash and it has been devoured every time! —Spork
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Ingredients
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2 tablespoons
oil
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1
medium onion, chopped
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5
garlic cloves, chopped
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5
small to medium summer squash, chopped
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3 cups
vegetable broth
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3 cups
corn, fresh or frozen
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1/4 cup
cream, half and half, or milk
-
salt
-
pepper
Directions
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Heat the oil in soup pan over medium heat.
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Add onions and a teaspoon of salt and saute until soft and turning brown.
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Add garlic, saute for about 30 seconds, just to heat them up a little.
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Add squash, cook until it turns a bit brown and gives off some of its water.
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Add broth, bring to a boil then turn the heat down and simmer uncovered for about ten minutes then remove from heat.
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Add cream and puree with an immersion blender or in batches in a regular blender.
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Add corn, return to heat and simmer gently until the corn is cooked to your liking.
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Add salt and pepper to taste, serve as is or with shredded cheese, croutons, or crackers. Enjoy!
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