Squash Corn Soup

Guest writer: Melissa Aaron

One of my summertime gustatory joys is Squash Corn soup. The ingredients are cheap, fresh and easy to come by. And they make a soup that I’ve never had anyone not enjoy. The soup requires little prep and cooks up quickly. One can easily make it vegetarian or add a little meat.

Squash Corn Soup Serves 6

Prep time: 20-30 minutes

Cook time: 25 minutes

6 cups patty pan squash (crookneck will do)

the corn from 4-5 ears of corn

¼ cup finely diced shallots

2 T finely diced garlic

1 or 2 finely diced jalapenos (depending upon how hot you want your soup to be and how hot your peppers are)

2 cups chicken or veg broth (with more on hand in case you want a thinner soup)

Optional – a little crumbled bacon for a little porky kick and/or sour cream or yogurt for garnish

Saute shallots, garlic and chiles until soft and aromatic. Don’t let them brown.

Add the squash and corn. Saute until just soft.

Add stock and cover. Simmer 15-20 minutes.

Puree in blender or food processor. Be certain to do this in small batches, as the steam from the soup will want to pop the lid off and burn the bejesus out of your hands and face.

Salt and pepper to taste, thin with more broth if you wish.

Serve with sour cream or yogurt and/or bacon.