Happy, squash-lovin' girl!

Look at the cute little (well, not so little) eight ball zucchinil.  And guess who grew it all by herself???  If you know me, you're impressed, because as previously reported, I have not been blessed with a green thumb.  I watched this plant grow for months, excitedly saw lots of blossom sprouting....but no zucchini.  I kept watering and watching, but nothing. Then the other day I walked out and peeked beneath the mountain of leaves and saw 3 not-so-little eight balls.  All my nurturing had finally paid off.

There is something so gratifying about walking out your back door and picking something you grew yourself, and turning into something delicious.  My plan for this guy is to stuff it and bake it.  Haven't quite figured out with what yet, but stay tuned...

In the meantime, I have a tasty Summer Squash & Corn Soup that I created for a cooking class yesterday.  My summer squash plant offered up its first beauties this past week, and I immediately got the idea for a fresh summer soup.  With sweet corn popping up at the farmers' market, it seemed like a likely match.  Here's a little tip for getting the kernels off the cob: if you've got a bundt pan, place the ear of corn (husk removed, of course) on the middle thingy (technical culinary term) and use a sharp knife to cut the kernels loose into the bowl.  Then run the back side of your knife down the cob to release all the delicious "milk" from the cob.  If you don't have a bundt pan, you can just turn a coffee mug upside down in a large bowl and get the same effect.  If you don't have a coffee mug or a bowl, well then, you have issues!  Why are you reading a food blog????

Summer Squash & Corn Soup

Serves 4-6

2 tablespoons coconut oil

1 lb. yellow summer squash, diced

1 cup chopped yellow onion

½ cup chopped celery

2 cups fresh or frozen corn, divided

2 cups Straus family half & half

1 cup vegetable broth

1 tablespoon chopped fresh thyme leaves

2 teaspoons chopped chives

2 teaspoons smoked paprika

Salt & pepper to taste

·         Heat coconut oil in large pot over medium high heat.  Add squash, onion and celery to pan and cook until vegetables are soft, about 6-8 minutes.

·         Place 1 cup of corn and the milk in a blender and process until smooth.

·         Add milk mixture, vegetable broth, thyme, chives, and paprika to the cooked vegetables.

·         Bring to a boil, reduce heat and simmer 10 minutes.

·         Place half the soup in a blender and puree until smooth.  Add back to pot and continue cooking 5 minutes.

·         Stir in remaining cup of corn and season to taste with salt & pepper.

Yum it up!