Corn and Squash Soup with Roasted Red Pepper Puree
|Water||6 Cup (96 tbs)|
|Fresh basil sprig||3|
|Garlic head||1 Clove (5 gm), halved horizontally|
|Diced onions||1 Cup (16 tbs)|
|Diced yellow squash||2 Cup (32 tbs)|
|Fresh corn kernels||3 Cup (48 tbs)|
|Freshly ground pepper||To Taste|
|Roasted red pepper puree||To Taste|
In a stockpot combine the water, basil, and garlic.
Bring to a boil, reduce heat to a simmer, and cook over medium heat for 30 minutes, skimming the surface if necessary.
Strain the broth and set aside.
In a large saucepan, melt the butter over medium heat and saute the onions until translucent, about 5 minutes.
Add the squash and cook for about 5 minutes.
Add the corn, salt, and pepper.
Cook over low heat for 5 minutes.
Add the garlic broth and bring the soup to a simmer.
Adjust the seasoning with salt if necessary.
Puree the soup and strain it through a fine-meshed sieve.
To serve, bring the soup back to a full boil.
Ladle it into warmed soup bowls or plates and swirl some of the red pepper puree through each portion.