September Roasted Squash & Corn Soup
Main Course, Soup
* cooked and cut from cob
or 1 T butter and 1 T bacon fat
salt and pepper
grated or shaved
fresh basil for garnishing if desired
Place squash on parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out into an even layer.
Roast at 400 degrees for 20-25 minutes. Transfer to cutting board and give squash a rough chop.
Saute onion and celery in butter and/or bacon fat until softened.
Stir in garlic and cook 1 minute. Add flour and stir, forming a thick paste or roux. Season well with salt and pepper.
Pour in broth and milk, whisk and stir until thickened.
Add vegetables, Italian seasoning, basil and cheese. Heat over medium low about 15 minutes to blend flavors and melt cheese.
Garnish with fresh basil and bacon to serve
*you can cook corn in husk in the microwave for 3-4 minutes per ear or roast in the oven for 1 hour at 350-400 degrees
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