Summer Squash Soup

1. 1

   Heat the oil in soup pan over medium heat.

2. 2

   Add onions and a teaspoon of salt and saute until soft and turning brown.

3. 3

   Add garlic, saute for about 30 seconds, just to heat them up a little.

4. 4

   Add squash, cook until it turns a bit brown and gives off some of its water.

5. 5

   Add broth, bring to a boil then turn the heat down and simmer uncovered for about ten minutes then remove from heat.

6. 6

   Add cream and puree with an immersion blender or in batches in a regular blender.

7. 7

   Add corn, return to heat and simmer gently until the corn is cooked to your liking.

8. 8

   Add salt and pepper to taste, serve as is or with shredded cheese, croutons, or crackers. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.