Yellow Summer Squash and Corn Soup

1. 1

   Cut summer squash crosswise into 1/2-inch-thick slices.

2. 2

   Shuck corn and, working over a bowl, cut kernels from cobs.

3. 3

   Halve cobs.

4. 4

   Chop shallots and mince garlic.

5. 5

   Wearing rubber gloves, chop chile, with seeds if desired.

6. 6

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

7. 7

   Stir in water and simmer mixture until squash is very tender, about 15 minutes.

8. 8

   Discard cobs.

9. 9

   In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl.

10. 10

    Season soup with salt and pepper.

11. 11

    Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.