Sweet Corn and Squash Soup

Sweet Corn and Squash Soup
Photo by Randy Mayor

Ingredients

  • 6 fresh squash blossoms, thinly sliced (optional)
  • 1 tablespoon butter
  • 2 cups chopped onion (about 1 large)
  • 2 cups chopped yellow squash
  • ¼ teaspoon salt
  • 4 cups fresh corn kernels (about 7 ears)
  • 3 cups water
  • + 1 more ingredients
    • ¼ teaspoon freshly ground black pepper

1. Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. R...

View full recipe at My Recipes

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