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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
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  • 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.)

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  • 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.

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Instructions Checklist
  • To serve, ladle soup into bowls. Drizzle basil oil over each serving. Garnish with roasted red peppers and a basil sprig.

Nutrition Facts

405 calories; total fat 29g; saturated fat 9g; polyunsaturated fat 3g; monounsaturated fat 16g; cholesterol 28mg; sodium 759mg; potassium 722mg; carbohydrates 32g; fiber 4g; sugar 15g; protein 9g; trans fatty acidg; vitamin a 1361IU; vitamin c 48mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 81mcg; vitamin b12mcg; calcium 202mg; iron 2mg.

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