September Roasted Squash & Corn Soup
Ingredients
- 2 yellow squash sliced
- 3 ears corn * cooked and cut from cob
- 1 sweet onion diced
- 1 cup chopped celery
- 2 T butter or 1 T butter and 1 T bacon fat
- 1/4 cup flour
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- 1-2 tsp dried basil
- salt and pepper
- 3 cups chicken broth divided
- 1 cup 2% milk
- 4 oz fresh Parmesan grated or shaved
- 4 slices bacon
- fresh basil for garnishing if desired
Instructions
- 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
Notes
*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