Squash & Corn Soup
courtesy of Adrienne Hooker
- 1 large butternut or banana squash, steamed, peeled, and mashed (about 4-6 cups)
- 1 large white onion, chopped
- 1 large green bell pepper, chopped
- 3 stalks of celery, chopped
- 1.5 cups of corn (frozen, or cut off of 4 corn cobs)
- 30 ounces canned tomatoes, diced
- 1-2 tbsp olive oil
- 5-8 cups vegetable stock
- 1 tbsp. cumin, ground
- 1 tbsp. maple syrup
- salt to taste
Steam squash cubes for 20-30 minutes, until they are soft. Cool, then remove skin and mash. Steam corn for 30 seconds
Heat olive oil in pan. Saute onion, celery, and pepper for 4 minutes until soft. Add cumin, stir for 10 seconds. Add tomatoes, stir, then add stock, squash, and corn. Heat, simmer for anywhere from 1545 minutes. Add more stock if it seems too thick.
Puree with a hand blender, or in batches in a food processor. Add maple syrup; salt to taste.
You can also make a roasted red pepper puree to use as a garnish. Roast peppers, peel off skin, and puree. Use a spoon to ladle over each bowl in streaks. Serve with cornbread on the side. Serves 8–10