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Yellow Summer Squash and Corn Soup

Yellow Summer Squash and Corn Soup

Summer, I’m going to miss you when you’re gone.

I’m going to miss your evening light. Even now I can see it slowly slinking away earlier than the night before.

I’m going to miss your markets. Your festivals. Your weekend events. Bare feet and flip flops. And ice cream. Lots and lots of ice cream.

Granted, I’m not going to miss your stifling heat and suffocating humidity, but that doesn’t make me love you any less.

Yellow Summer Squash and Corn Soup

But what I’m really going to miss the most is your bounty. Your ripe tomatoes, fresh herbs, sweet summer corn. Heck, I’ll even miss your influx of summer squash, which I’ve admitted before is not my favorite thing in the world.

But I will miss that squash for opportunities like this one. The fact that I am neither a squash lover nor a soup person in any sense of the word should tell you something; the fact that I went back for seconds of this light and creamy summer soup should incite you to act. Don’t complain about week after week of yellow abundance; savor that summer squash while you still have it. It’ll be gone before you know it.

Yellow Summer Squash and Corn Soup

Yield: 2 to 3 servings

Total Time: 35 minutes

Ingredients:

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water

Directions:

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 Epicurious.

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22 CommentsLeave a Comment →

  1. 1
    Posted On August 23, 2011 at 4:27 pm

    This is beautiful and looks so decadent! Love the pretty bowl too! I live in a place where the summer is endless…If it helps matters I actually get envious of all you “mainlanders” that get to wear all those fantastic fall and winter fashions out there!
    Love your blog. It’s beautiful! Aloha from Maui

    Reply

  2. 2
    Posted On August 23, 2011 at 4:30 pm

    Oh yum! I have everything in the garden for this! Must make! :)

    Reply

  3. 3
    Posted On August 23, 2011 at 4:40 pm

    Oh this looks like such a perfect goodbye to summer.

    Reply

  4. 4
    Posted On August 23, 2011 at 5:24 pm

    Funny, I made a squash soup the other night (recipe coming up Monday) and the only reason I didn’t include corn was that I’d eaten all of it the night before! I’m dismayed to see that I’m not so unique after all… :)

    Reply

  5. 5
    Posted On August 23, 2011 at 7:21 pm

    I know other folks get sick of squash, but I’ll never understand it. Especially when a beauty like this comes along!

    People who complain about having too much squash, just send it my way — I’ll make tubs and tubs of this delicious soup and never understand your fickle squash saturation.

    Reply

  6. 6
    Posted On August 23, 2011 at 7:42 pm

    Looks so comforting and delicious and like the perfect way to honor the best season of the year.

    Reply

  7. 7
    Posted On August 23, 2011 at 8:27 pm

    This looks amazing, Lindsay! I want to try this…I have another squash soup recipe I got from a hotel but it has never quite turned out right.

    Reply

  8. 8
    Posted On August 24, 2011 at 8:55 am

    That’s the most perfect drizzle on top of soup that I’ve ever seen. Tears….

    Reply

  9. 9
    Posted On August 24, 2011 at 12:59 pm

    Somehow I missed this post. I know I would love this soup. And I feel the same way about summer squash. You’ve made a very compelling argument for it, though. Can’t wait to make it.

    Reply

  10. 10
    Posted On August 24, 2011 at 1:45 pm

    I know I’d love this soup — have to try it before summer dwindles too much more. Sounds wonderful :) I didn’t appreciate squash until I was an adult and now like it just about any way it’s prepared. As far as soup in general goes, I think it’s the perfect food. You can make it with just about anything and it can take so many forms. It fills one up without having to be laden with unhealthy things. Perfect! Just like your photos.

    Reply

  11. 11
    Posted On August 24, 2011 at 3:26 pm

    First off the pictures are just gorgeous! And second I’m with The Nervous Cook, I adore squash AND soup…definitely going to have to give this one a whirl ;)

    Reply

  12. 12
    Posted On August 24, 2011 at 3:52 pm

    I am in love with this recipe and making it as I type. :D

    Reply

  13. 13
    Posted On August 24, 2011 at 7:33 pm

    what a beautiful post – a lovely sendoff to summer. I’m still holding on to the last few weeks. Not ready to let go yet!

    Reply

  14. 14
    Posted On August 24, 2011 at 8:34 pm

    I dread the end of summer cooking, too – until it’s time for all things pumpkin… or for delicious, hearty stews… and of course, Thanksgiving! This soup looks delicious, though – I’m obsessed with all things corn!

    Reply

  15. 15
    Posted On August 25, 2011 at 10:24 am

    This looks so beautiful! Such a creative way to use summer squash. I have lots still coming from the garden, so I am definitely going to try this recipe. Thanks for the great idea!

    Reply

  16. 16
    Posted On August 26, 2011 at 3:51 pm

    I’m new to your blog, but found this recipe on pinterest. I had all the ingredients so I made this last night and I have to say it was really yummy! However the sour cream garnish is really what sold me. It pulled all the flavors together for me. I left out the pepper because of my toddler, but I put a bit of cayenne in my bowl and it was delicious. Thanks for sharing this recipe! I’ve got lots of squash to use!

    Reply

  17. 17
    Posted On August 29, 2011 at 1:10 pm

    Great post and great use of the summer ingredients that are slipping through our fingertips as the weather cools. I made this soup last night and am eating it now for lunch. I love the texture and the veggie factor, but I must say it is quite bland. I garnished with red chilies, fresh cilantro, and Tapatio hot sauce. It probably needs salt too. Maybe roasting the corn and squash before putting in the pot would yield a heartier flavor? Also, the cumin flavor is awesome. Maybe I would add some more next time.

    Reply

  18. 18
    Jenny
    Posted On October 28, 2011 at 7:52 pm

    I loved this soup! I added yellow bell pepper and used chicken broth instead of water. Thank you for the recipe. Yum!

    Reply

  19. 19
    Jessica
    Posted On July 13, 2013 at 3:38 pm

    I can’t wait to try this…sounds so yummy and healthy!

    Reply

  20. 20
    Posted On October 12, 2013 at 8:13 pm

    Delicious. I made it tonight for dinner and the only thing I added was a dash of Old Bay on each bowl (I didn’t put in the jalapeño or any type of spice). Have you tried freezing it? Do you think that it would survive intact?

    Reply

    • Posted On October 12, 2013 at 9:59 pm

      I definitely think it could be frozen, most soups freeze quite well.

  21. 21
    Laura
    Posted On August 15, 2014 at 11:04 pm

    I found this recipe on Pinterest. YUM!!! I left the jalapeno seeds in and it adds the perfect kick (for me – I like spiciness). I made extra and froze it. What a perfect way to use up my wonderful garden squash. Thanks!

    Reply

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