Corn & Summer Squash Soup

This recipe is from the July 2015 macrobiotic Suppers event.

Source: Barbara Vadnais, Aug. 3, 2012

Ingredients

1
onion (medium dice)
1 teaspoon
olive oil (extra virgin)
2
yellow squash (summer)
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)
Yields:
Servings

Additional 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.

Instructions