Yellow Summer Squash and Corn Soup
Ingredients • 1 pound yellow summer squash • 2 ears corn • 3 large shallots • 2 large garlic cloves • 1 fresh jalapeño chile • 1 tbsp. olive oil • 1/4 tsp. ground cumin • 2 1/2 cups water	be the first to rate! add to Menu Planner Send to a Friend Printer Version Save This Recipe | Saved
Directions Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash 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.

recipe from: Chef Michael Lavin of Courtyard Catering & Gooseberries Fresh Food Market