Vitamix Summer Corn & Squash Soup

Bowl of Corn Squash Soup

Mac and I are starting to get back to very simple meals. A daily pot of beans in the slow cooker, salad — kale or romaine, and a Vitamix soup. It’s simplistic, nourishing, and a process that makes it easy to eat at home. That said, I will begin posting more Vitamix (or Other Brand Blender or Ninja Blender) soup recipes here for all my friends that have a Vitamix — that would be you, Sheila.

This is lovely summer soup made in the Vitamix. A few years ago Edible Magazine-Dallas requested I create a soup for a segment on Raw Food. For three weeks I worked on this recipe. In an effort to get that perfect taste and creamy consistency, individual recipe cards were prepared for each variation. Mac was the taste tester, every day, for all three weeks. Finally, success! While it’s no longer available in the files of Edible, you will always have it here on my blog. It’s one of my favorite soups.

This soup is easy, vegan, dairy free, and if made in a Vitamix will warm to a delicious heat in 4 minutes.

The Ingredient List

Serves 1–2, makes about 16 ounces. Trust me, you want to double this recipe.

1½ cups fresh corn (I use organic frozen yellow corn from Whole Foods or Natural Grocer)
 ¾ to 1 cup yellow squash, rough chop
 1 tablespoon olive oil
 ¾ to 1 teaspoon sea salt
 2 teaspoons local honey
 ½ teaspoon jalapeño, seeds removed and diced
 1 tablespoon fresh cilantro leaves
 ⅛ teaspoon ground cumin
 ⅛ teaspoon white or black pepper
 1 pinch cayenne
 ½ cup unsweetened almond milk

The Preparation Method

Place ¼ cup of corn in the bottom of the single serving bowl or if preparing two servings, divide ¼ cup of corn equally into two smaller bowls, and reserve for garnish.

Place remaining 1½ cups corn in blender (see note). Add remaining ingredients and blend on high for approximately 3 to 4 minutes. If using a Vitamix, this all you need to do. At about 4 minutes it be a perfectly warmed soup.

If not using a blender that doesn’t heat, pour blended ingredients into a small saucepan and slowly bring soup up to a comfortably warm temperature, but not too hot. Do not boil. To keep this soup raw and living, maintain a temperature of under 115- 118°F, which should be comfortably warm when a sample drop is placed on your wrist. Soup can be thinned by adding water in tablespoon increments.

Pour warm soup over corn and garnish with black pepper and a cilantro leaf.

Special Notes

  1. If using frozen corn, defrost before using. Corn should be at room temperature.
  2. Some high-speed blenders have the ability to heat their contents due to blending speed. If this is the case, there will be no need to heat on the stove. Just blend until ingredients are at a temperature under 115–118°F. (Comfortably warm)
  3. This recipe also makes a delicious cold soup. If preferred, chill before serving.

Recipe created for Edible Magazine-Dallas

Edible Magazine Cover
Edible Magazine Spread
Bowl of Corn Squash Soup

Originally published at Phebe Phillips Blog.