Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 1 medium shallot , chopped

  3. 2 medium (about 1 pound) summer squash , diced

  4. 3 teaspoon(s) chopped fresh herbs , such as thyme or oregano, divided

  5. 1 can(s) (14-ounce) reduced-sodium chicken broth or vegetable broth

  6. 1/4 teaspoon(s) salt

  7. 1 cup(s) fresh corn kernels (from 1 large ear; see Tips & Techniques)

  8. 1 teaspoon(s) lemon juice

  9. 1/4 cup(s) crumbled feta cheese

Instructions Jump to Ingredients ↑

  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.

  3. Carb Servings: 1/2 starch, 1 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (40% daily value).


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