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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.)

  • 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.

  • 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; fat 29g; cholesterol 28mg; saturated fat 9g; carbohydrates 32g; mono fat 16g; poly fat 3g; trans fatty acid 0g; insoluble fiber 4g; sugars 15g; protein 9g; vitamin a 1360.5IU; vitamin c 47.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 80.6mcg; vitamin b12 0.4mcg; sodium 759mg; potassium 722mg; calcium 201.9mg; iron 1.6mg.
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