Corn and Summer Squash Soup

Soup doesn't have to be neglected for the Summer months, this is a perfect example of how to turn fresh, seasonal ingredients into a refreshing, light and flavorful meal that doesn't weigh you down. There is no cream or added fat in the soup...I used the food processor to add thickness through pureeing without losing flavor.

Corn and Summer Squash Soup

Yields about 4-6 servings

Ingredients

1 T extra virgin olive oil

2 cloves garlic, minced

4 ears of corn, shucked

1/2 small onion, diced

2 summer squash, roughly chopped

3 cups chicken stock

3 T rosemary, finely chopped + more for garnish

pinch of red pepper flakes

salt and pepper

1/4 c. cheddar cheese for garnish (optional)

To remove the kernels from your corn, place a kitchen towel over the top of your cutting board and stand each ear of corn up vertically with the wider end resting on the cutting board. Holding the top, run your knife from the top to the bottom, to remove kernels in one long slice, then move around the entire ear to slice off all kernels. Place the cobs to the side for use later.

Bring a saute pan to medium-high heat and saute garlic and onion in olive oil for 5 minutes. Add corn, reserving 1/2 c to add later, and squash and saute for 10 minutes more. Add chicken stock, scrap up browned bits off the bottom of the pan. Add half of the rosemary and the reserved cobs from earlier. Bring the mixture to a boil, then reduce to low and let simmer for 20 minutes.

Discard cobs. Transfer mixture to food processor (in batches if necessary), and blend until smooth. Transfer mixture back to pot and add the reserved half a cup of corn from earlier and remaining rosemary. Add pinch of red pepper flakes, heat through (anywhere from 5 minutes to 15 minutes) and season with salt & pepper to taste.

Ladle into bowls and garnish with rosemary and grated cheddar cheese, if desired.

Enjoy!