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Foodie 411

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Golden Summer Squash and Corn Soup

This Recipe Is:

WebMD Recipe from EatingWell.com

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

Prep: 30 Minutes | Total Time: 30 Minutes

1 tablespoon
extra-virgin olive oil
1 medium
shallot, chopped
2 medium
summer squash (about 1 pound), diced
3 teaspoons
chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can
reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon
salt
1 cup
fresh corn kernels (about 1 large ear)
1 teaspoon
lemon juice
1/4 cup
crumbled feta cheese

Instructions

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com