Corn and Summer Squash Soup with Basil Oil Drizzle | Midwest Living
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Corn and Summer Squash Soup with Basil Oil Drizzle

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Corn and Summer Squash Soup with Basil Oil Drizzle

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  • Makes: 4 to 6 servings
  • Prep 15 mins
  • Cook 25 mins

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Ingredients

  • 4 ears fresh corn
  • 3 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 1/2 cups chopped yellow summer squash
  • 2 cups chicken broth
  • 2 cups reconstituted Saco Powdered Buttermilk or buttermilk powder (prepared according to package directions)
  • 1 1/4 cups snipped fresh basil, divided
  • 2 teaspoons snipped fresh thyme
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/3 cup olive oil
  • 1/4 cup chopped roasted red sweet peppers
  • Fresh basil sprigs

Directions

  1. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Use a sharp knife to cut the kernels off the cobs. With the dull side of a knife, scrape the cob to release the liquid milk. Set aside.
  2. In a large saucepan, melt butter over medium heat. Add onions, garlic and bay leaf. Cook until onion is tender. Stir in corn and squash. Cook 3 minutes more, stirring occasionally. Add chicken broth, reconstituted buttermilk, 1/4 cup snipped basil, thyme, salt and cayenne. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Cool mixture slightly. Discard bay leaf.
  3. Using a handheld immersion blender; blend soup mixture until nearly smooth; heat through. (Or let soup cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through.)
  4. For basil oil: Place the remaining 1 cup basil and olive oil in a blender or food processor. Cover and puree until smooth. Strain through a fine mesh sieve, if you like.
  5. To serve, ladle soup into bowls. Drizzle basil oil over each serving. Garnish with roasted red peppers and a basil sprig.

Nutrition Facts

(Corn and Summer Squash Soup with Basil Oil Drizzle)

Servings Per Recipe 4, pro. (g) 9, vit. A (IU) 1361, vit. C (mg) 48, cal. (kcal) 405, Thiamin (mg) 0, Fat, total (g) 29, sodium (mg) 759, carb. (g) 32, Potassium (mg) 722, Riboflavin (mg) 0, iron (mg) 2, fiber (g) 4, Cobalamin (Vit. B12) (µg) 0, sugar (g) 15, calcium (mg) 202, sat. fat (g) 9, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 28, Polyunsaturated fat (g) 3, Folate (µg) 81, Monosaturated fat (g) 16

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