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.
Makes 4 servings
ACTIVE TIME: 30 minutesTOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 tablespoon extra-virgin olive oil
2 medium shallots or 1 large onion, chopped
3-4 medium summer squash (about 1.5-2 pounds), diced
6 teaspoons chopped fresh herbs, such as thyme or oregano, divided or 3 teaspoons dried italian seasoning
1 32-ounce box reduced-sodium chicken stock
1/2 teaspoon salt
3 cup frozen corn kernels
3 teaspoon lemon juice
1/2 cup crumbled feta cheese
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 2 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.
3. Transfer to a blender and puree until smooth. (At this point I divided the broth into smaller containers and froze 1/2...then added the corn while reheating the thawed soup and continued with the directions)
4. 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 (don't forget...we found it too bland without the lemon juice). Serve garnished with the remaining 1 teaspoon herbs and feta.
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