This summer squash soup is a filling soup with corn, mild pepper, bacon and cheese. What's not to love? With some bread it can be a complete meal.
The main thing:
Made by Véronique
Published at 2018-09-18, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Peel and finely chop the onion and garlic cloves. Rinse the squash, remove the ends and chop into chunks. If you're using a large squash, it's possible it has some seeds.
If it does, you can remove them. Drain the corn and chop the peppers into thin rings and set aside.
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add zucchini chunks and cook a few minutes more. Pour in the milk and vegetable stock along with rosemary sprigs and bring to a boil.
As soon as the soup starts to boil, lower the heat and let it simmer for about 20 minutes. Meanwhile cook the bacon is a small skillet until they're crispy.
Remove rosemary sprigs and use an immersion blender to create a smooth soup. Season with pepper and salt. Serve with corn, chili rings, bacon and grated cheese. Enjoy!