This time of year we are generally all rich in squash and corn and although the summer may not immediately make us think of soup- it is a wonderful way to use up that bumper crop. This is a super easy recipe and the soup can be made ahead – with finale being hours later with the squash blossoms.

Squash & Corn Soup

2 Medium squash cut into dice

2 ears corn – corn removed from the cob

1 medium onion diced

5 cups chicken stock – if you have homemade lovely otherwise no worries

2 slices crusty bread cut into- if you only have the pre sliced stuffed toast lightly

2 tspn salt

1/2 tspn black pepper

1 tablespoon lemon juice

3 tablespoons olive oil

1 pat butter

Over a medium low  heat in a stock pan add olive oil and butter. Add the squash, corn and onion and season with 1 teaspoon of salt. Saute for about 5 mins or until the veggies begin to soften- you are not looking to add color. Add stock 1 tspn salt and pepper and cook for another 20 mins, add the bread and lemon juice and puree with a hand blender. Adjust salt and pepper as needed. Set aside.

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Stuffed Squash Blossoms

I use 2 blossoms per person and this recipe serves 6

12 squash blossoms

1/2 cup cream cheese

1/4 cup parmasean cheese

1 tablespoon chopped capers

half the zest of 1 lemon

2 tablespoons choped basil

1/2 tspn salt

1/2 tsnp black pepper

1 egg

1/2 cup flour

1/4 teaspoon paprika

2 pinches salt

2 pinches black pepper

2 tablespoons milk

2 cups olive oil or canola

Mix cream cheese, parmesan cheese, capers, zest, basil , salt and pepper in a bowl until well incorporated.  Carefully open up squash blossoms and using a spoon fill each blossom with about a tablespoon of filling. When they are done set aside.

Separate egg whites and yolk. Beat egg whites until stiff. Add flour to the bowl with the egg yolk mix with a fork. Add milk , salt and pepper- fold in the egg whites.

Heat a sauté pan over medium high heat with an inch of oil , when the oil is hot ( the way I test this is I put a wooden spoon on the bottom of the pan if bubbles come off the spoon it is ready).

Dredge the stuffed blossoms on both sides through the batter so that they are fully covered and place in the hot oil. Cook for about 1 minute per side or until they are a caramel brown. Cook on both sides remove and place on a plate with a paper towel- season with a pinch of salt.

Place the squash blossom on top of the soup and serve with a sprig of basil if you desire. Summer Heaven in a bowl.

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