What makes this soup so kick ass is the flavor. The roasted corn and garlic make a partnership made in taste bud heaven. And that’s before you add in the sauteed onion and yellow squash and top it with all that is good in the world: bacon and toast cooked in bacon’s glorious leftover.

Ingredients:

• 3 ears of fresh corn
• 6-10 cloves of garlic, whole
• olive oil for cooking
• fresh pepper + salt to taste
• cayenne pepper
• 1 large yellow squash, cubed
• 1 small yellow onion, diced
• 1 cup of stock
• 2 cups of (soy) milk
• chunk of stale bread, preferably French or Italian, cubed
• 1 teaspoon Italian seasoning
• 4-5 strips of bacon
• handful of chopped chives

Directions:

• Preheat the oven to 350 degrees. Place corn and garlic cloves on a baking sheet brushed with olive oil, and seasoned with pepper and cayenne pepper. Roast the corn for 15-20 minutes.
• Meanwhile heat olive oil in a large pot and saute your onions and squash until soft. Season with salt and pepper.
• After the corn is out of the oven, cut from the cob.
• In a blender (you may have to do this in batches) add your corn, squash, onion, garlic, stock and milk. Blend on high until smooth. Return to the pot and simmer until fully incorporated.
• In a pan, cook your bacon until crisp and remove. Add your bread and Italian seasoning to the bacon fat and let it toast, stirring often. Once toasted, add your bacon back in and sprinkle with chives.
• For each bowl of soup, do it a favor and top with the croutons, bacon and drizzle of olive oil. It’ll make you both so happy.

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