Fresh From Florida Kids > Recipes > Phase 1 > Family Meal

Yellow Squash and Corn Soup

Ingredients

1 pound Florida yellow squash

2 ears fresh Florida sweet corn (1 1/2 cup frozen)

3 large Florida onion

2 large Florida garlic cloves

1 fresh jalapeño pepper

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

salt and pepper to taste

Preparation

1. Cut squash crosswise into 1/2-inch-thick slices.
2. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs.
3. Chop onion and mince garlic. Wearing rubber gloves, chop pepper.
4. In a 5-quart heavy kettle combine all ingredients (including shucked cobs) except water and cook over moderate heat, stirring, 3 minutes.
5. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs.
6. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring batches to another bowl. Season soup with salt and pepper.

Yield

3-4 Servings