Late Summer Soup

Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.

Yields: 8 Servings

Ingredients

3	tbsp	olive oil
3		large shallots (chopped)
1		sprig of rosemary (3" long)
2		medium zucchini and summer squash (cut into 1/2" chunks)
2		medium summer squash (cut into 1/2" chunks)
¹⁄₂	lb	green beans (cleaned, picked, and chopped)
2	c	fresh corn (6 years, removed from cob)
³⁄₄	lb	of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)
3	clove	of garlic (chopped)
5	c	vegetable stock
1	c	Stonyfield Organic Low Fat Plain Yogurt
1	pinch	kosher salt
1	pinch	rushed red pepper
		toasted almonds for garnish (optional)
		fresh herbs for garnish (optional)
		drizzled olive oil for garnish (optional)

Directions

Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.