Sweet Corn And Squash Soup

• 1 tablespoon butter
• 2 cups chopped onion (about 1 large)
• 4 cups fresh corn kernels (about 7 ears)
• 3 cups water
• 2 cups chopped yellow squash
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 fresh squash blossoms, thinly sliced (optional)

1. Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.

butter, onion, fresh corn kernels, water, yellow squash, salt, freshly ground black pepper, blossoms

Taken from www.myrecipes.com/recipe/sweet-corn-squash-soup (may not work)