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Corn & Summer Squash Soup

Barbara Vadnais, Aug. 3, 2012
This recipe is from the July 2015 macrobiotic Suppers event.
Print Recipe
Course Soups, Chilis & Stews, Vegetable Dishes
Servings 8 Servings

Ingredients
  

  • 1 onion medium dice
  • 1 teaspoon olive oil extra virgin
  • 2 yellow summer squash
  • 5 cups water filtered
  • 4 ears of corn kernels cut off, cobs may be used for stock
  • 2 teaspoons yellow miso
  • scallions, gomasio or parsley for garnish
  • sea salt only if necessary

Notes

Sautee onion in EVOO until soft. Add summer squash with 2 tbsp water and steam till wilted. Add remaining water and corn. Simmer for 20 minutes or until vegetables are soft. Blend with an immersion blender. Dissolve miso in a spoonful of water and add to pot. After adding miso, simmer 2-3 minutes but do not allow to come to a boil. Add sea salt if necessary. Serve hot or cold.  Garnish as you wish.   (Recipeā™¦318)