Dice 5 cups yellow summer squash (about 1 and a half pounds), and combine in a Dutch oven along with 1 cup fresh corn kernels (again, why use the frozen stuff at this time of year? You'll need about 2 ears), one cup chopped yellow bell pepper, 1/2 cup chopped vidalia onion and one 14-oz can of vegetable broth.
Bring to a boil, then cover, reduce heat and simmer for 20 minutes.
Allow the mixture to cool before pureeing it in a blender, in separate batches so as not to overfill the blender.
Return the pureed mixture to the pot, and add 1 and 3/4 cups plain soy milk (such as Silk), 1/4 tsp. salt and 1/8 tsp. ground white pepper (cue the mortar and pestle...). Cook over low heat until thoroughly heated, stirring occasionally.
Six, one-cup servings of 100 calories. This would be delicious alongside the beet salad from yesterday's post!
yellow squash $2.85
fresh corn $2.99
yellow bell pepper $1.72
vidalia onion $0.83
vegetable broth $1.19