Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: about 3/4 cup soup)

This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.

How to Make It

Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.

Ratings & Reviews

Sadly, bland

August 03, 2016
Made this soup today and sadly it is bland, no depth of flavor and just tastes like corn (I used only 3 ears). Maybe using stock instead of water would help, but I would look for another recipe. :(

cbawdon's Review

July 30, 2014
I used a bit more squash and a bit less corn because that was what I had on hand; it didn't seem to hurt the outcome, and corn was still the predominant flavor. I also added 3 tablespoons of heavy cream after I took it off the heat, which I think made a big difference. I will definitely make this again.

osequin's Review

July 10, 2014
I really like the summery flavors of this soup. However I think it would be even better if I pureed only half of it to give it more texture

GayleR's Review

July 09, 2012
I found the flavor a little too sweet, but my husband liked it. It only took 4 ears of corn to get the required 4 cups of kernals.

michellefries's Review

July 15, 2011
These ingredients are so simple, the flavor seems much richer than I expected. It was just wonderful. I will make this soup again and again. I used half squash and half carrot because that is what I had, that is what I will do when I make it again. Garnished with green onions, but really did not need the garnish.

rach1111's Review

April 13, 2010
This soup was extremely good. I used milk as per the other reviewers and I added some parm cheese. But the soup still lacked a sweetness that I was really looking for so I added some sugar which really stepped the soup up to another level. I'm definitely going to make this again!