My recipe for Summer Corn & Squash Soup that I shared in an interview with Edible Magazine:
Serves 1-2 (16 ounces)
Vegan & Dairy Free
1½ cups fresh corn
¾-1 cup yellow squash, rough chop
1 tablespoon olive oil
¾-1 teaspoon sea salt
2 teaspoons local honey
½ teaspoon jalapeño, diced
1 tablespoon fresh cilantro leaves
⅛ teaspoon ground cumin
⅛ teaspoon white or black pepper
1 pinch cayenne
½ cup unsweetened almond milk
Place ¼ cup of corn in the bottom of the single serving bowl or if preparing two servings, divide ¼ cup of corn equally into two smaller bowls.
Place remaining 1½ cups corn in blender (see note) or food processor. Add remaining ingredients and blend on high for approximately 2-3 minutes.
Pour blended ingredients into a small saucepan and slowly bring soup up to a comfortably warm temperature, but not too hot. To keep this soup raw and living, maintain a temperature of under 115- 118°F, which should be comfortably warm when a sample drop is placed on your wrist. Soup can be thinned by adding water in tablespoon increments.
Pour warm soup over corn and garnish with black pepper and a cilantro leaf.
- If using frozen corn, defrost before using. Corn should be at room temperature.
- Some high-speed blenders have the ability to heat their contents due to blending speed. If this is the case, there will be no need to heat on the stove. Just blend until ingredients are a temperature of under 115-118°F. (Comfortably warm)
- This recipe also makes a delicious cold soup. If preferred, chill before serving.
See the full interview at Edible Magazine.