Celebrity Chef: Mission San Luis Squash & Corn Soup

  • 1 c. zucchini, cubed
  • 1 c. squash, cubed
  • ½ c. onion, chopped
  • 2 T. garlic, chopped
  • 1 T. butter
  • 2 T. jalapeño peppers, chopped
  • 1- 16 oz. bag frozen corn
  • 1 small can diced tomatoes
  • 1 qt. chicken stock

    For garnish:

  • 1 lemon
  • 1 lime
  • Sour cream

    Melt butter in stockpot on medium heat. Sauté onion until clear, about 5 minutes. Add garlic and jalapeño peppers. Add zucchini and squash, sauté 2 – 3 minutes stirring continuously. Stir in frozen corn. Add tomato, stir to mix well. Add stock to bring to soupy consistency. Simmer 20 – 25 minutes. Serve with a splash of citrus juice and garnish with sour cream. Add salt and pepper to taste.

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