- yellow crookneck squash (5)
- 1 Tbsp butter (I used Smart Balance spread)
- 1 cup chicken stock
- 4 roasted Anaheim chile (unless they're super spicy, then you might want less)
- corn (I used 1 bag of frozen)
- grated cheese
- salt and pepper to taste
Boil or steam squash until soft. Blend until creamy and smooth. (If you do this step ahead of time, the soup is very quick to prepare.) In a large pot, melt the butter. Add the squash puree, chicken stock, and corn. Stir and let simmer over medium heat. While it's simmering, chop the chile into small pieces. Add to the pot. Let simmer for about 20 minutes to combine the flavors. Taste, add salt and pepper as needed. Serve with grated cheese on top, if desired.