Summer Soup Of Butternut And Corn Recipes
CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
SUMMER CORN CHOWDER
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
- Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
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SUMMER FRESH CORN SOUP - SEASONS AND SUPPERS
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- With a sharp knife, cut the kernels off the fresh ears of corn into a large bowl. You don't need to cut too close to the base of the kernels, as you want to leave a bit for the next step. You'll need about 3-1/2 to 4 cups of kernels for this soup. Set corn kernels aside.
- After the kernels have been cut off, stand one cob on end in a shallow dish and use the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this corn milk mixture aside as well.
- Break the cobs in half and put them in a heavy, large pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce heat to medium low and cover. Simmer for 30 minutes. Remove from heat and discard the cobs. Pour the corn stock into a bowl and set aside.
- Set the same pot back on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, black pepper and cayenne and stir. Add the corn stock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
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