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.
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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!
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