Roasted Summer Squash, Corn & Jalapeño Soup

Hey Peeps!!!

As Joey Tribbiani would say, How ya doin'??   I've FINALLY gotten motivated and ready to make some color commitments on the walls around here and have about umpteen projects started so prepare yourself....the photos they are a coming!!!

For now however I've promised you this amazing soup recipe for so long I'm finally going to get it to you!   Now I hear you: "Samma!! It's HOT I mean like really hot, why do you think we want soup?"  Well I will tell ya, you may not want soup now but you will soon and then you will be thinking warm summer thoughts with this soup.  Then you'll think man, I'm so glad I listened to Samma and made this soup.    I'm a genius, you can thank me later after you stop laughing of course!


Our yellow squash was plentiful I tell ya, very plentiful and I wanted something to do with it besides just cooking it with some onions in a skillet.   Our zucchini however played bashful and only blessed us with 2 zucchini. I love me some squash but when you just don't think you can eat anymore squash you should try this and you'll be happy happy happy this winter. Or now because seriously, we've eaten our fair share of this soup already.  Our #2 soup lover in the family isn't crazy about this but it's a texture issue for her.  I made one batch and didn't puree it as much and she liked it better.  That's ok, more for me!!! YAY!!!!!!

I played around with this and did the veggies a couple of different ways so I'll show you both and I double pinky swear promise I'll get you a printable for this too!   I really will it's just that it's 11:30 pm and I want to get this out there and I 'm lazy.  :-)   Honest & lazy, that's me!!!

Let's cook some soup!!!

You need about 1 pound of good yellow summer squash, crookneck squash, whathaveyou.

Slice those up and put then in a big ole' iron skillet with ½ of an onion and 2 cloves of minced garlic. You need to put about 1 TBSP of olive oil or bacon grease or your oil of choice into the pan too.  I mean you don't want those squash to stick.  Oh ok, you don't have to use an iron skillet but your grandma would be thrilled if you did.      Just let those start to cook up a bit and soften.

In case you wondered I did use olive oil. 

While those squash are cooking stab you a nice jalapeño and roast it over the flame on your stovetop.

No gas cooktop, then fire up the grill baby.   After you roast that jalapeño you'll want to slice it up.

Now you need to grab two ears of good yellow summer corn.  The corn was yummy this year for sure!   Just roast it over that gas cooktop or the grill.  

You are just working to get some good color on those corns.  Then you need to cut the kernels off the cobs but don't toss the cobs.  Just hang on to those babies too!

Take that squash & onion mixture out of the iron skillet and dump it into your crockpot.

Pour in about 2 ½ cups of chicken broth/stock.  I suppose you could use vegetable stock if you must. 

Heck you can even use water in a pinch.   I just prefer some good ole' chicken stock myself.

Now dump in those corn kernels, the corn cobs and the sliced up jalapeño.

Also add in about ¼ teaspoon of cumin.

Just let that mixture cook on low for about 8 hours or until nice and soft and mushy.

After it's cooked you'll want to take out those corn cobs.  You can toss them now, we've used them and now we are done with those puppies.

Grab your handy dandy immersion blender and just blend away right in that crock pot.

(If you don't have an immersion blender, you can use your regular blender but be super dee duper careful because you'll be blending hot liquids.  Follow your manufacturer instructions please)

Now if you feel like a nice hot bowl of soup just dish it up and eat.

It's so yummy even if it is a bazillion degrees outside.

I means squash, zucchini and corn all in one bowl.  It's a hot soupy summer!

Now believe it or not, we did manage to put up a couple quarts of this into the freezer.  I just let the corn cool completely then poured into quart mason jars.   Sealed them up and into the freezer they went.   When it's time to eat I'll just take them out of the freezer and reheat.

Now if you want to cook up all those veggies on the grill you go right ahead.  

I did a version where I roasted all the veggies on the grill.

The onions and jalapeños we had on a flat iron skillet on the grill.

The corn and the squash both got roasted.  I just brushed them with some olive oil to keep them from sticking on the grill. 

This gives a different flavor to the veggies and this was the batch that I left a bit chunkier.  It's not as pretty when you roast the veggies because you have the darker colors but nonetheless it's still yummilicious!    

That's it. The good ole' crock pot is doing most of the work and you aren't heating up the kitchen. 

I think it's a WIN WIN for everyone!

What about you, do you like soup in the summer?

What kind of really cool soup recipes are you digging on?

Ok, peeps, it's after midnight and this girl is ready for bed.   I've got another busy day tomorrow and I should get a little sleep.    

Peace, Love & Soup