April 30: Corn & Squash Soup

I am watching Top Chef only reluctantly this season. For one thing, I think Tom Collicchio's restaurants are woefully overpriced and totally fussy, and what the hell is up with his soul patch, and also, why is he such a grumpy old poop? For another thing, I got tired of the egos the last two seasons, and it made me a little less willing to stick my toes back in the water. That Marcel twerp, particularly, deserved one serious foot in his ass. Yuck. I'm watching the reruns, but I rarely stay up late enough to watch the new episode, because I just think they suck.

Non sequiter: I like soup. I love seasonal food. I can't wait to cook this, but since becoming unemployed, my food budget is limited and I just found this recipe and I can't work improvisation into my budget, so it'll have to wait, but as you know, food is like porn for me: beautiful pictures and descriptions of things that I will probably never do.

Corn and Squash Soup

6 cups water
3 basil sprigs
1 garlic head, halved horizontally
2 tbsp butter
1 cup diced onion
2 cups diced yellow squash
3 cups fresh or frozen corn kernels
Salt to taste
Freshly ground black pepper as needed

Combine the water, basil, and garlic in a large saucepan. Bring to a simmer and cook, partially covered, for 30 minutes, skimming the surface as necessary. Strain the broth and reserve.

Heat the butter in a soup pot over medium heat. Add the onion and cook, stirring frequently, until translucent, about five minutes. Add the squash and cook, stirring frequently, for another 5 minutes. Add the corn and reserved broth and bring the soup to a simmer. Season to taste.

Puree the soup and strain it through a fine sieve. Return the soup to the pot and bring to a simmer. Season to taste with salt and pepper. Serve the soup in heated soup bowls.