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 […]