Yellow Summer Squash and Corn Soup

I was given a gigantic yellow squash and had to think of something to do with it that I could freeze for a later date because right now I am in the middle of juice cleanse.  I found this nice little recipe and I did take a taste and it is really delicious!  There is no dairy, fat or sugar in this recipe it is just an array of beautiful fresh vegetables.  

It tastes like summer!

Be well

Enjoy!

YELLOW SUMMER SQUASH AND CORN SOUP

GOURMET AUGUST 1998



If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes.
This recipe can be prepared in 45 minutes or less.


YIELD: Serves 2
INGREDIENTS

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil (did not use)
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, and thinly sliced yellow summer squash
PREPARATION

Cut summer squash crosswise into 1/2-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, with seeds if desired.


In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water 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.