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Golden Summer Squash and Corn Soup

Golden Summer Squash and Corn Soup
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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.

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
  • 1 cup
    fresh corn kernels (about 1 large ear)
  • 1 teaspoon
    lemon juice
  • 1/4 cup
    crumbled feta cheese
  1. 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.
  2. 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. 
Nutritional Information

Makes: 4 servings
Serving Size: 1 cup
  • Calories109
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol6 mg
  • Carbohydrates12 g
    • Dietary fiber2 g
  • Protein5 g
  • Sodium462 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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