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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Yellow Squash and Corn Soup

Vegetable-6104
Ingredients  
Amount Ingredient
1 pound yellow squash
2 ears fresh sweet corn (1 1/2 cup frozen)
3 large shallots
2 large cloves garlic
1 fresh jalapeņo chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeņo chilies, fresh cilantro leaves, sour cream, and thinly sliced yellow squash
 

Preparation
Cut squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile.

In a 5-quart heavy kettle combine all ingredients (including shucked cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Garnish with corn, chilies, cilantro, small dollops of sour cream, and squash.

Look for "Fresh from Florida" ingredients at your grocery store.

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