4 cloves garlic, minced
1 medium onion, diced
2 lbs summer squash, cubed or sliced
Chicken or vegetable stock
Salt and pepper
Kernels from 6 ears of corn (about 3 cups)
1/2 - 3/4 cup cream, or to taste
Heat a bit of olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the squash and enough stock to cover. Bring to a boil, then simmer until the squash is very tender, about 10-15 minutes.
When the squash is tender, puree the soup using an immersion blender (or do it in batches in a regular blender, then return it to the pot). Add salt and pepper, then stir in the corn. Simmer for a few minutes, until the corn is tender. Turn off the heat and stir in the cream. Taste and adjust seasonings if needed.