Summer Squash Soup

• 2 tablespoons oil
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 5 small to medium summer squash, chopped
• 3 cups vegetable broth
• 3 cups corn, fresh or frozen
• 1/4 cup cream, half and half, or milk
• salt
• pepper

1. Heat the oil in soup pan over medium heat.
2. Add onions and a teaspoon of salt and saute until soft and turning brown.
3. Add garlic, saute for about 30 seconds, just to heat them up a little.
4. Add squash, cook until it turns a bit brown and gives off some of its water.
5. Add broth, bring to a boil then turn the heat down and simmer uncovered for about ten minutes then remove from heat.
6. Add cream and puree with an immersion blender or in batches in a regular blender.
7. Add corn, return to heat and simmer gently until the corn is cooked to your liking.
8. Add salt and pepper to taste, serve as is or with shredded cheese, croutons, or crackers. Enjoy!

oil, onion, garlic, summer, vegetable broth, corn, cream, salt, pepper

Taken from food52.com/recipes/18266-summer-squash-soup (may not work)