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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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  • 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; 29 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 16 g monounsaturated fat; 28 mg cholesterol; 759 mg sodium. 722 mg potassium; 32 g carbohydrates; 4 g fiber; 15 g sugar; 9 g protein; 0 g trans fatty acid; 1361 IU vitamin a; 48 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 2 mg iron;

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