Summer Squash Soup

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4 cups yellow squash

5 cups water

1 ear corn, shaving kernels
1 onion
1 leek
sea salt
parsley 

Saute a chopped onion in olive oil till wilted, but not brown. Add the squash, corn kernels, sea salt and water.

Bring to a boil, cover, reduce heat and simmer for 20 minutes. While the soup simmers, slice the leek into 2 inch pieces and saute in olive oil till lightly browned.

When the soup is finished simmering, blend until creamy. Add the leek, taste for seasoning and simmer another 5 minutes. Garnish with freshly chopped parsley.