We’ve been eating a lot of vegetables lately, as it’s peak season here in Ohio. Today’s corn and squash soup recipe uses summer squash (I used yellow crookneck, though any variety should work) and corn, and is another quick meal to throw together. Making dinner in the summer can be so easy…
Since I don’t like to used exact quantities, I’m not going to give them – just use what you think is appropriate.
Corn and Summer Squash Soup
2-3 medium yellow squash, shredded/grated/chopped (I probably ended up with about 4 or 5 cups)
Kernels from 2 ears of corn
1 smallish onion, chopped
Salt, pepper, red pepper flakes
2-3 cups of milk/cream, depending on how thick you like it
Steam the grated squash for about 10 minutes, or until tender. Meanwhile, saute the onion in a little oil in a Dutch oven until translucent, 5 minutes or so. Add the squash, corn, thyme, and other seasoning, and cook for an additional 5 minutes. Remove from heat, and add the milk. The residual heat from the pot should be plenty to warm the milk. If you need to heat more, make sure not to boil it.
That’s it. Great summery flavor, fast.
This made enough for two adults and a C, plus leftovers. It’s surprisingly filling too.