Yellow Veg Soup

  • 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


  • Cut squash crosswise into 1/2-inch-thick slices.
  • Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs.
  • Chop onion and mince garlic. Wearing rubber gloves, chop pepper.
  • In a 5-quart heavy kettle combine all ingredients (including shucked cobs) except water and cook over moderate heat, stirring, 3 minutes.
  • Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs.
  • 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 to 4 Servings

Return to Main Dishes


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