With just a few simple ingredients, this soup has a rich, creamy intense flavor that tastes just like Summer. And the jalapeño gives it an extra kick — along with an extra boost of antioxidants. Make a big batch of this one because your whole family will love it.
Makes: 4 cups
Serves: 4 as a side, 2 as a main
Serving Size: 1 cup
- 2 ½ tablespoons olive oil, divided
- 3 ears of corn, shucked and kernels cut off the cob (reserve the cobs)
- 2 yellow summer squash (about 6 ½ – 7 inches in length), halved and cut into ¼-inch slices
- 1 jalapeno, seeds removed and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 3 cups low sodium chicken stock
- 1 tablespoon fresh basil, roughly chopped, plus more for garnish
1. In a 4.5-quart pot fitted with a lid, add 2 tablespoons of olive oil and warm over medium heat.
2. Reserve ½ cup of the corn kernels, then add the remaining kernels to the pot, followed by the squash, jalapeno, salt, and pepper. Sauté until vegetables begin to soften, about 5-7 minutes. Add the minced garlic and sauté for an additional 30 seconds to 1 minute, or until fragrant.
3. While the vegetables are cooking, cut the reserved cobs into thirds and add to the pot. Stir to combine, then add the stock and bring to a boil. Reduce to a simmer, cover, and allow to simmer for 30 minutes.
4. Remove the pot from the heat and discard the cobs. Stir in the fresh basil. Set aside to cool briefly.
5. While the soup is cooling, heat the remaining ½ tablespoon of oil in a small skillet over medium heat. Add the reserved ½ cup of corn kernels and sauté for 3-5 minutes, or until the corn becomes golden in color and slightly crispy. Remove and allow to cool.
6. Carefully ladle the cooled soup into a high-powered blender (like a Vitamix) and puree until smooth. Position a fine-mesh sieve over the top of your soup pot and, working in batches, pour the soup through the sieve and whisk allowing the courser pieces to stay in the sieve and the finer components drip into the pot. Continue until you have completely whisked all the soup.
7. Keep the soup warm in the pot on low until ready to serve. Serve in bowls topped with sautéed corn and fresh basil.
Substitute the chicken stock with vegetable stock for a vegetarian and/or vegan variation.