This bright, velvety soup forms a mellow backdrop to elegant, luscious Humboldt Fog [or a slice of Mt Tam or Fromage Blanc]. We love this method of placing a single slice of cheese on top of a warm bowl of soup just before serving.
Make the soup ahead if you like but don't add the cheese to the hot soup until you've ladled the soup into bowls and are ready to eat. - Sue Conley & Peggy Smith (Co-Founders)
3 large crookneck squash
4 cups vegetable or chicken stock
1 tablespoon + 2 teaspoons unsalted butter
1 tablespoon extra virgin olive oil
1 1/2 cups diced yellow onion
2 garlic cloves, minced
1/2 cup raw corn kernels (from 1 ear of corn)
3 oz Humboldt Fog cheese (or Mt Tam or Fromage Blanc)
2 tablespoons baby basil leaves or basil chiffonade
- Cut the squash into chunks that are 1 in/2.5 cm/ Reserve a few squash chunks and cut them into fine pieces. Set the chunks and the pieces aside. Pour the broth into a large pot over medium-high heat.
- In a separate large soup pot, heat the 1 tablespoon butter and olive oil. When the butter is melted, add the onion and cook over medium heat. (Decrease the heat to medium-low and give it a few more minutes if you're not standing over the pot.) After a few minutes, add the garlic. Cook until the onion is translucent, about 10 minutes. Ladle in the warm stock, and add the bigger chunks of squash. Don't add the finely chopped squash yet.
- Simmer until the squash is tender when pierced with a knife, about 20 minutes. Take the pot off the heat, let cool for at least 30 minutes, and then purée the squash mixture in a blender or food processor. Push the puréed mixture through a medium-mesh strainer. (Don't use a fine-mesh strainer, or the soup will be too thin.) At this point you can continue making the soup or refrigerate the soup (and don't forget to tightly wrap up and refrigerate the reserved finely chopped squash).
- When ready to serve the soup, pour it into a pan over medium-low heat. In a skillet, melt the 2 teaspoons butter. Add the reserved finely chopped squash and the corn kernels, and sauté, stirring constantly, just until the squash and corn are heated. Take the skillet off the heat.
- Slice the cheese into six even pieces, and cut the rind from each piece. Discard the rinds. When the soup is hot, stir in the corn and squash bits. Ladle the soup into six bowls. Float one cheese slice into the center of each bowl of soup and top with baby basil leaves.
- If you warm the stock before you pour it into the soup, the final texture will be better. Pouring cold stock into a hot pan causes a film of butter and oil to rise to the top of the soup.
- For a creamier soup, stir 2 tablespoons Crème Fraîche into each bowl of soup before you add the cheese and basil.
- For a spicier version of this soup, stir in a few tablespoons of roasted red pepper and paprika spread, or your favorite chili crunch.