Creamy Corn Soup with Pureed Summer Squash

Here's a creamy, warming soup for fall that makes good use of summer produce that's still available. (Our summer squash is slowing down, but I still picked seven of them yesterday!) You can substitute zucchini for the summer squash in this recipe, but the result will not be quite as sweet, and the color may be a bit muddy.

Olive oil
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.

Serves 4-6.