Corn and Squash Soup

Makes 4 to 6 servings

The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if you have them. Blend with a touch of water or olive oil, if needed for texture.


  • 6 cups water
  • 3 basil sprigs
  • 1 garlic head, halved horizontally
  • 2 tablespoons butter or olive oil
  • 1 cup diced onions
  • 2 cups diced yellow squash
  • 3 cups frozen corn kernels
  • Salt, as needed
  • Ground black pepper as needed


  1. Combine the water, basil, and garlic in a large saucepan. Bring to a simmer and cook, partially covered, for 30 minutes, skimming the surface if necessary. Strain the broth and reserve.
  2. Heat the butter in a soup pot over medium heat. Add the onions and sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the squash and sauté, stirring frequently, until limp, another 5 minutes. Add the corn and broth and bring the soup to a simmer. Season to taste with salt and pepper.
  3. Puree the soup and strain it through a fine sieve.
  4. Return the soup to a simmer. Adjust the seasoning with more salt or pepper, if necessary.

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