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Springtime Corn and Squash Soup

Recipe Link: source: National Cancer Institute

List of Ingredients





4 cups frozen corn, thawed
1 (15-ounce) can fat-free, evaporated milk
1 teaspoon vegetable oil
1 small onion, chopped
1 tablespoon garlic, minced
2 small yellow summer squash, chopped
1 pinch dried thyme, optional
2 tablespoons fresh flat-leaf parsley, minced, optional
2 pinches salt


Recipe




In the blender, puree 3 cups of the corn with the milk for 3-4 minutes, until it becomes smooth and glossy. Set aside.

Heat oil in the bottom of a medium pot and sauté onion, garlic and squash on medium heat until the onion becomes translucent, splashing in a few drops of water midway through cooking, if necessary, to prevent sticking or burning.

Turn the heat to low, and add to the pot the smooth corn puree, the remaining 1 cup of thawed corn, the thyme, parsley and salt.

Keeping the heat on low, heat the soup through and serve. Serves 4.