The cool nights and warm days of early autumn have arrived, so I’m ready for some soup! This recipe works wonderfully this time of year with fresh zucchini and sweet corn, still available at the farmers’ markets. This soup will delight you during winter with how quickly and flavorfully you can prepare it with frozen summer squash and frozen sweet corn. You can also freeze some jalapeno pepper slices and have them ready to go for winter soup making! The recipe is vegan, but I enjoyed the recommended sour cream garnish on top. Recipe comes from our friends at Tantre Organic Farm. [If using fresh sweet corn this time of year, use 2 or 3 large ears of corn; remove the kernels from the cobs with a sharp knife, working over a large bowl to catch the juice. Then include the cobs in the soup while simmering. Remove the cobs just before pureeing the mixture. ]
1 lb. summer squash chunks, if frozen no need to thaw
16 oz sweet corn in juices, if frozen thaw out a bit
3 large shallots, chopped
2 large garlic cloves, minced
1 jalapeño chili, minced
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water or vegetarian broth
Optional garnish: cilantro leaves and sour cream.
In a 5-quart heavy kettle combine all ingredients, except water, and cook over moderate heat, stirring 3 minutes. Stir in water or broth and simmer mixture until squash is very tender, about 15 minutes. Puree the mixture either in a blender or using a stick blender until smooth. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids). Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalapenos.