It’s the height of summer and there is amazing produce filling the markets and overflowing the shelves of my fridge. Since my CSA keeps sending me delectable ears of sweet corn, and my container garden is kicking out the summer squash like nobody’s business, it’s time to get soupy!
While the bounty of produce keeps rolling in, summer in the Bay Area doesn’t always mean sunny days. In fact, summer in these parts often means wearing long sleeves and contending with that famous fog that comes rolling in off of the bay. So, I was craving something warm and cozy that would taste just like sunshine when I set out to put a dent in my vegetable crisper.
This blended vegan soup totally did the trick. It’s sweet and creamy from all of the fresh corn, a little bit spicy with the help of a jalapeno, and rounded out with a healthy dose of squash. Bonus: this soup would also be delicious chilled and served on a actual sunny day!
So get to slicing kernels off of cobs, chopping up squashes, simmering, blending and making this summery delight.
- 1 pound yellow summer squash
- 2 ears corn
- 3 large shallots
- 2 large garlic cloves
- 1 small fresh jalapeño chile, seeds removed
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 2½ cups vegetable broth
- Cut summer squash crosswise into ½-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile and removed and discard seeds.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except broth and cook over moderate heat, stirring, 3 minutes.
- Stir in broth and simmer mixture until squash is very tender, about 15 minutes.
- Discard cobs.
- In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl.
- Season soup with salt and pepper.
- Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash if desired.