Summer Squash & Corn Soup

July 15, 2015 by Rebecca Ryan (Leave a Comment)

image Even though warm soup is probably not something that comes to mind when thinking of summer, it is the season when so many beautiful vegetables and herbs are at their peek.  Why not combine a few and whiz them up for a creamy, delicious soup?!  Although I used the word creamy, this soup is actually vegan and gets its creamy texture from pureed corn kernels.  I came up with this recipe on a whim and made it again today for a special group of women I had the pleasure of hosting for a summer “lunch and learn” cooking class today.   We also made my vegan peach raspberry crisp and barely a bite was left in the pan!  All ingredients were purchased at my local farmer’s market and everyone remarked on the intensley fresh flavors in everything we made.  Celebrate all that summer has to offer and make this soup with the freshest ingredients you can find.  You won’t mind a warm soup on a hot summer’s day when it’s this delish!

Summer Squash & Corn Soup
Recipe type: vegan, gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 ears of fresh summer corn
  • 1 medium onion
  • 2 medium summer squash (yellow, zucchini)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh oregano leaves (chopped)
  • 8 (or so) fresh thyme sprigs
  • You could also use fresh rosemary, tarragon, garlic, basil
  • 1.5-2 cups water
  • Kosher or sea salt
  • Fresh black pepper
  1. Remove corn husks and cut raw kernels off the cob into a bowl (keep cobs for later)
  2. Dice onion and cut squash into chunks
  3. Heat olive oil in pan and then add onion. Sauté for a few mins until translucent and then add a bit of salt and pepper.
  4. Add corn kernels and sauté for a few minutes. Add squash along with fresh herbs and another pinch of salt and black pepper. Continue to sauté for 2-3 mins.
  5. Add about 1.5 cups water (or enough to just cover vegetable mixture). Place corn cobs on top of vegetable and bring to a boil.
  6. Once boiling, bring down to a simmer, cover and let simmer for 15 mins.
  7. Remove cobs and whole thyme sprigs. Let cool slightly.
  8. Scoop most ingredients into a high speed blender but leave a good amount of whole corn kernels in the pot.
  9. Blend to desired consistency and then return soup to the pot with the whole corn kernels.
  10. Add more salt and pepper to taste. Add more water if soup seems too thick.



Category: Dinner, Gluten Free, Lunch, Seasonal, Soups, Summer, Vegan, Vegetarian


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