Crookneck Squash And Corn Soup With Humboldt Fog

Humboldt Fog cheese is a goat milk cheese from California that has a distinctive ash layer running through the center.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Crookneck Squash And Corn Soup With Humboldt Fog

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Summer

Ingredients

Servings

• 2 cup Crookneck squash
• 1 cup Corn kernels
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 4 ounce Humboldt Fog cheese
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 2 tablespoon Chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the crookneck squash and corn kernels, and cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until the squash is tender.
6. Using an immersion blender, puree the soup until smooth.
7. Crumble the Humboldt Fog cheese into the soup and stir until melted.
8. Season with salt, black pepper, and fresh thyme leaves.
9. Serve hot, garnished with chopped parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 24g8%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.