Name: Corn and Summer Squash Soup with Basil Oil Drizzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 ears fresh corn; 3 tablespoons butter; 1 ½ cups chopped onions; 1 tablespoon minced garlic; 1 bay leaf; 1 ½ cups chopped yellow summer squash; 2 cups chicken broth; 2 cups reconstituted Saco Powdered Buttermilk or buttermilk powder (prepared according to package directions); 1 ¼ cups snipped fresh basil, divided; 2 teaspoons snipped fresh thyme; ½ teaspoon salt; ¼ teaspoon cayenne pepper; ⅓ cup olive oil; ¼ cup chopped roasted red sweet peppers; Fresh basil sprigs

Directions

Step 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.

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Step 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.
Step 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.)
Step 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.
Step 5

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

Nutrition Facts

Per Serving:

405 calories; fat 29g; cholesterol 28mg; saturated fat 9g; carbohydrates 32g; mono fat 16g; poly fat 3g; 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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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts