Summer Squash and Corn Soup

1 pound yellow summer squash
2 c frozen or fresh corn kernels
1/2 t onion~ minced
2 cloves garlic~ minced
1 jalapeno chilie~ chopped and seeded
2 T olive oil
1/4 t cumin
1/2 t salt
2 c chicken broth
Garnish: corn kernels, fresh cilantro leaves, sour cream.

Cut summer squash crosswise into 1/2 inch-thick slices. Mince garlic and onion. Wearing rubber gloves, chop chile (or use 1 teaspoon canned jalapeno but will include seeds, therefore much spicier).

In heavy 5 quart pot combine all ingredients except broth and cook over moderate heat, stirring, 3 minutes. Stir in broth and simmer mixture until squash is very tender, about 15 minutes. Transfer to blender and puree until smooth (use caution when blending hot liquids). Divide soup between 2 bowls and garnish with corn, cilantro and small dollop of sour cream. May be served hot or cold.