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Summer squash & roasted garlic soup with fresh white corn

8 medium yellow summer squash (crookneck or zucchini), cleaned, trimmed and sliced in 1/2-inch slices
1 large yellow onion, chopped
4 heads roasted garlic, cloves removed from skins (see below)
2 tbsp. butter
2 tbsp. olive oil
2 qt. stock (chicken or vegetable)
1 cup whole milk
2 cups fresh white corn kernels (cut off the cob)
salt and pepper, to taste
2 tbsp. chives, chopped
1 tbsp. fresh sage, finely chopped
1/2 cup Parmesan cheese, finely grated

Melt the butter in a large soup pot over medium heat. Add the sliced squash and the onion and cook, stirring occasionally, until onions are translucent and squash is soft. Add the roasted garlic and the stock; bring to a boil. Reduce heat to a simmer and simmer approximately 30 minutes or until squash slices are falling apart and completely tender. Puree squash mixture in a blender, then return to pot. Add the milk and the corn kernels; cook until corn kernels are tender but do not let soup boil. Add salt and pepper to taste; serve hot. Garnish soup with the chives, sage, and the Parmesan cheese. Makes about 10 servings.

Roasted Garlic:

4 heads garlic, top 1/2-inch sliced off
salt and pepper
olive oil

Arrange heads of garlic in a baking dish. Sprinkle tops of garlic heads with a little salt and pepper. Drizzle a little olive oil over the tops of each head. Cover baking dish with foil and bake garlic for an hour to an hour and a half at 375 degrees F or until all cloves appear to be deep gold in color. Allow to cool, remove cloves from skins and use or freeze in ziplock bags. (Roasted garlic freezes nicely, so do yourself a favor and roast some extra heads for later!)

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