Zucchini soup with corn salsa

It is that time of year again...Summer squash! I picked up a zucchini from the vegetable stand the other day. This thing was as big as a new born baby. I joked about dressing it up like one to my daughter Ocean. She was disappointed that I didn't.

At first I was thinking about muffins or a loaf, because that is what I usually make with it.  I googled some  recipes and it seemed like soup was a popular choice. I also read that corn pairs nicely with it and since I had some fresh corn on the cob on hand...I thought I would give it a try.

So glad I did, we gobbled this up for lunch! The salsa really makes this soup work. I used the corn husks in the soup broth when it was cooking, just to give it a bit more corny flavour.

Zucchini soup with corn salsa

1 onion- small diced
2 cloves garlic- minced
8 cups zucchini- chopped
1/4 tsp ground cumin
5 cups water
1 small potato- peeled and chopped
sea salt
freshly ground pepper
2 tsp fresh lemon juice
handful of fresh spinach
6-8 leaves fresh basil

Sauté onion, garlic and zucchini until soft. Add cumin. Cover with water, add potato and bring to a boil. When almost done add spinach and basil. Blend in batches until smooth.

Corn salsa

1 cup of corn- steamed slightly
1 tomato- small diced
1/4 cup red onion- small diced
3 tbsp fresh cilantro- roughly chopped
sea salt- to taste
1 tsp lime juice

Mix everything together in a small bowl.

Roasted butternut squash and apple soup

 

This is a quick soup I made this afternoon, I used sage as the herb which gives it a holiday stuffing kinda flavor.

1 medium butternut squash- cut half, seeds removed

1 tbsp earth balance butter

1 tbsp earth balance butter

1 small onion- small diced

1 tsp ground sage

2 apples-peeled and grated

6 cups water

1 tsp apple cider vinegar

1 tbsp maple syrup

sea salt

freshly ground pepper

Preheat oven to 400.

Rub the butter on the squash flesh side.

Place on a pan, flesh side down

Roast until soft and golden ( about 45 minutes)

In a large pot heat butter, add onions. Saute until soft

Add sage, stir until absorbed.

Add water.

Scoop out flesh of roasted squash add to water with grated apple.

Bring to a boil and allow to simmer until apple is soft.

Blend in a blender in batches.

Pour into a pot. 

Season with vinegar, syrup, salt and pepper