I just improvised something delicious, and thought I'd share. We devoured this stuff -- which ended up very thick and creamy and chowder-y.
Summer Squash Soup
3 summer squash, such as yellow crookneck squash, finely chopped
1 ear of corn, cut off the cob and scraped for "milk"
4 cups water
1 package of "semillas" -- Mexican, squash-seed shaped pasta
your favorite stock powder or cubes to season the water to taste
powdered chipotle chili, to taste (I used perhaps 1/2 teaspoon)
powdered bay leaves, to taste (I used perhaps 1/4 teaspoon) -- or a bay leaf!
powdered cumin, to taste (I used perhaps as much as a teaspoon)
1/2 cup milk
1/3 cup sour cream
3 tablespoons white onion, freshly minced
1 - 2 tablespoons of your favorite spicy sauce (I used homemade sriracha that Pat made last week)
Cook 2/3 of squash with water, whole bay leaf if using, and bouillon until tender, then remove bay leaf and puree into a uniform liquid with immersion blender. Add uncooked squash, corn, pasta, and seasonings to liquid and cook, stirring until pasta has cooked (otherwise it will stick fiercely). When pasta and vegetables are tender, remove from heat and let cool a few minutes. Pasta will continue to "plump up" and thicken the soup. I added the milk at the last moment before serving.
Stir together topping ingredients and put a spoonful or two on top of each serving. You could get fancy and dress this up with cilantro if you felt like it -- we kept it simple.
Hey, I finished my diaper bag! Pictures later this week or so. It turned out really pretty!
Oh, and another oh hey! Hey, that 24-hour collection for a kidney function test? Predictably, my kidney function is fine. Nice to know, though.