Spatula Diaries: A robust, summery corn and squash soup

Photo by Maggie Heyn Richardson

Fresh corn and squash are in, and there are limitless ways to use them this summer. One of the easiest is in a luscious summer soup.

I know—it’s hot outside. But, your AC is probably on full blast, and soup never goes out of style.

Corn soup and its many iterations is a longtime favorite. Adding squash to the mix creates depth and wholesome goodness. Thanks to the Red Stick Farmers Market‘s “corn & squash-tastic” event last Saturday, the ingredients got stuck in my head and led to this simple and healthy recipe. A portion of the corn is pureed with a little broth to create a creamy consistency without actually using cream.

Corn & Squash Soup

Serves 4-6

2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper (any color)
1 teaspoon minced fresh garlic
3 cups fresh corn kernels
1 cup diced fresh yellow squash
4-6 cups chicken or vegetable stock, preferably homemade (1/3 cup set aside)
2 bay leaves
1 cup chopped fresh tomato (optional)
Salt and pepper to taste
Fresh cooked shrimp or basil leaves for garnish

Heat olive oil and butter in a Dutch oven to medium high. Add onions, celery and bell pepper and sauté for 2 minutes. Add garlic, 2 cups of corn and squash and sauté for 3 minutes. Add remaining cup of corn to food processor or blender with 1/3 cup of stock. Puree until smooth and return to pan with vegetables.

Whisk in stock slowly, using less if you prefer a thicker consistency. Add bay leaves. Add tomatoes if you are using them. Let mixture simmer for 15 minutes. Ladle into bowls and top with a single shrimp or fresh bay leaves. Fresh chives are delicious, too.

Maggie Heyn Richardson is a regular 225 contributor and the author of the new book Hungry for Louisiana, An Omnivore’s Journey. Email her at [email protected] and follow her on Instagram @hungryforlouisiana and on Twitter @mhrwriter.