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Corn And Squash Soup With Roasted Red Pepper Puree

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  Water 6 Cup (96 tbs)
  Fresh basil sprig 3
  Garlic head 1 Clove (5 gm), halved horizontally
  Butter 2 Tablespoon
  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
  Salt 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.

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