CSA Week 7: Sweet Corn and Summer Squash Soup

I am rolling in squash. Last week was pattypan and zucchini, this week LOTS of zucchini. I made two batches of zucchini bread and didn’t even scratch the surface. Luckily I like zucchini. The pattypans, eh, not as much. They have a bit of a spongy texture I don’t really love. But I took care of that problem with this recipe.

Week 7’s CSA box included, as previously mentioned, MANY zucchini (7 or 8 large ones), a huge bunch of beets, lettuce, parsley, Thai eggplants, five cucumbers, new potatoes, sweet corn, and green beans. And I still have quite a bit left from last week. Obviously I have my work cut out for me this week. I don’t think I’m even going to bother buying meat.

Then today, I came across inspiration in the form of a recipe from Cooking Light. I did not follow their recipe, but the basic flavors sounded great so I threw this together based on what I had in my kitchen. The wonderful thing about this recipe is that you blend up the squash. Since for me (and I think for many people), the texture is what I don’t like sometimes (especially with some varieties), blending it into a soup was the perfect solution. The sweet corn was the leading flavor and honestly, if I didn’t know the squash was in there, I would not have guessed. Blending it gave the soup a lovely silky texture without the squashy taste. Since I have so much zucchini on hand, I diced one up and added it just a few minutes before serving to add a little crunch. If you don’t like the texture of the zucchini, add it earlier and blend it up with the others or just leave it out.

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

2-3 pattypan squash, diced
1 zucchini
1 small onion
4 ears of corn (or you can use 2 cups frozen corn kernels)
A few sprigs of fresh thyme
1-2 tsp. chives, chopped
2 cups chicken or veggie broth
2-3 cups milk
Salt & pepper
Cheddar cheese (optional for garnish)

Heat up a soup pan over medium heat. Add a drizzle of olive oil. Add onions and squash. Sauté for a few minutes until tender. Add half the corn. Cook a minute more. Add 2 cups of milk. With a stick blender (or in a regular blender), blend until smooth. Add the rest of the corn, thyme, broth and zucchini. Add salt and pepper to taste. Let soup simmer a few minutes until zucchini is tender and soup is hot. Add extra milk if you want it a little thinner in consistency. Serve immediately. Top with cheese if desired.

Advertisements
Tagged , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: