Savor the last of the summer produce with this sweet, velvety vegan soup. When September burns with late summer heat, the corn gets a wee tough and the yellow squash gets a tad big. But both still have great flavors, which are highlighted in this blended soup. The tiny amount (only 1/2 teaspoon!) of champagne vinegar adds just the right hint of brightness to balance thosee subtle flavors. A perfect start to a (socially-distanced) meal with friends, this recipe is also easy enough for a weeknight dinner or to go with a sandwich for lunch. Enjoy garnished with coconut yogurt for some tang and lovely fresh basil, and this cheery and bright soup will put a smile on your face!
Corn & Yellow Squash Soup
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced (2 cups)
- 1 large yellow bell pepper, chopped (1 cup)
- 6 ears sweet corn, kernels cut off (4 cups)
- 3 yellow squash, chopped (4 cups)
- 2 cups water
- 2 cups low sodium vegetable stock
- 1/2 teaspoon champagne vinegar
- Salt and pepper to taste
- Coconut yogurt, extra virgin olive oil, and fresh basil for garnish
DirectionsHeat extra virgin olive oil in a Dutch oven over medium low heat. Sauté the diced onions in the oil with a pinch of salt for 10 minutes until soft. Add the bell pepper, corn, yellow squash, vegetable stock, and water. Turn the burner up to high and bring the soup to a boil. Then turn the heat down to low and simmer for 15 minutes, or until all the vegetables are soft but not falling apart. Allow soup to cool in the pot for 5-10 minutes.
Blend in batches until smooth – start the blender on low for 1 minute, turn up to medium for another minute, then turn up to purée for 3 minutes. Make sure you periodically lift the lid to vent any steam in the blender.
Press the soup through a fine mesh sieve or chinois over a large bowl, discarding any solids that won’t pass through the sieve. Stir in champagne vinegar and season the blended soup to taste with salt and pepper.
Serve warm garnished with a dollop of coconut yogurt, a drizzle of extra virgin olive oil, and torn basil leaves.