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Ingredients

• For squash bisque:
• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 8 summer yellow squash, cubed
• homemade vegetable stock (recipe below)
• splash of cream
• mild curry powder, sea salt and white pepper, to taste
• squirt of fresh lemon juice
• For homemade vegetable stock:
• 1 leek, sliced and rinsed clean
• 1 medium sweet onion, peeled and chopped
• 2 large carrots, scrubbed and chopped
• 2 stalks celery, rinsed and chopped
• 8 ounces crimini mushrooms, rinsed and quartered
• 2 roma tomatoes, rinsed and quartered
• 1 head fennel (about 1 lb.), rinsed, and chopped
• Handful fresh parsley
• Handful fresh thyme
• Handful fresh oregano
• 1 tablespoon black peppercorns
• sea salt
• For corn Topping:
• 1 ear fresh corn, kernels cut off
• 1 tablespoon unsalted butter
• 1-2 sprigs fresh thyme leaves
• sea salt & white pepper, to taste
• white truffle flavored extra virgin olive oil, to drizzle

Description

I Had A Bunch Of Yellow Summer Squash And Fresh White Corn On Hand, Also A Bottle Of White Truffle Oil That I Keep Looking For Excuse To Use! I Have Always Loved Curried Zucchini Soup So Here Is My Spin On It. It Smelled Intoxicating And Was Delicious; On

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