Corn and Squash Soup

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 4 ears corn plus 1 for garnish
• 4 medium yellow squash, about 1½ pounds
• 3 cups vegetable broth.
• 2 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
2. Shuck the corn kernels, setting aside one of the ears for garnish.
3. Rinse the squash and slice.
4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.