Summer Squash and Sweet Corn Soup with Cashew Cream and Quick-Pickled Jalapeños

This soup is light yet satisfying, and bursting with flavor. If yellow squash isn’t available you can  substitute zucchini or zephyr squash, just note your final soup won’t have the same golden  hue. This dish is easy enough for a weeknight meal, and a delicious way to impress friends and  family at summer gatherings.  

Ingredients: 

Summer Squash and Sweet Corn Soup  

• 2 large yellow summer squash, halved and cut into 1-in quarter moons • 3 large ears sweet corn, shucked, kernels removed, and 2 cobs reserved • 1 medium onion, diced 

• 2 cloves garlic, minced 

• 3.5 cups filtered water 

• Salt and pepper 

• Coconut oil  

Cashew Cream  

• 1 cup raw cashews, soaked at least 4 hours 

• 2T lemon or lime juice 

• 1/4 - 1/2 cup water 

• 1/2 tsp salt 

Quick-Pickled Jalapeños  

• 4-5 jalapeños, thinly sliced 

• 3-4 Tbsp lime juice (and zest if using organic limes) or apple cider vinegar • A large pinch of fine sea salt  

Method: 

For the soup:  

In a large pot over medium heat, warm a couple of tablespoons of coconut oil, add the  onion and pinch of salt, and sauté until soft, translucent, and just beginning to brown. Add the  garlic and sauté until fragrant. Add the squash, corn kernels, and 2 corn cobs (break in half)  and give it a stir. Add the water and bring just to a boil, then cover and simmer 12-15 minutes,  or until the squash is tender. Add salt and pepper to taste and stir. Remove from heat and let  cool slightly. Remove the corn cobs, and ladle out 2 cups of cooking liquid. Blend using an  immersion blender or in an upright blender in batches, until smooth and creamy. Add reserved  cooking liquid until desired consistency is reached. Season to taste with more salt and pepper.  Serve warm with a dollop or drizzle of cashew cream, pickled jalapeños, fresh cracked black  pepper, and mint or basil if desired.  

For the cashew cream:  

Drain and rinse the cashews. In a blender, combine the cashews, lemon juice, and salt.  Begin blending, and slowly add the water until you reach your desired consistency — this can  be a thick dollop or a thin drizzle depending on your preference. Set aside in a bowl. Leftover  cashew cream will keep in the fridge for up to 5 days. 

For the jalapeños:  

In a small bowl, combine the jalapeños, lime juice or vinegar, and salt. Mix well. Let sit  at least 30 minutes or up to 2 hours. Store the pickles in their liquid in a jar in the fridge for up  to two weeks.  

Adapted from Amy Chaplin’s Whole Food Cooking Everyday