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Yellow Squash and Corn Soup

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

25 minutes


3 people


  • 1 lb. yellow squash
  • 2 ears of corn
  • 3 large shallots
  • 2 large garlic cloves
  • 1 fresh jalapeno
  • 1 tablespoon Chipotle Olive Oil
  • 1/4 teaspoon cumin, ground
  • 2-1/2 cups water


  • Wearing rubber gloves, chop jalapeno, keeping seeds, if desired.
  • In a 5-quart heavy kettle, combine all ingredients (including cobs) except the water and cook over moderate heat, stirring 3 minutes.
  • Sir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs.
  • In a blender, puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl.
  • Season soup with salt and pepper.
  • Divide soup between bowls and garnish with corn, jalapenos, cilantro, small dollops of sour cream, and squash.
  • This soup can be served cold. To do so, before ladling into individual bowls, place the big bowl of soup into a larger bowl filled 1/2 full with ice water and ice cubes. Chill the soup for at least 15 minutes
  • Cut yellow squash cross-wise into 1/2-inch thick slices.
  • Shuck corn and, working over a bowl, cut kernels from cobs. Halve the cobs.
  • Chop shallots and mince garlic.
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