Monday, August 8, 2011

Golden Summer Squash & Corn Soup

Today I was going to post about one of the great restaurants I have discovered, but I keep making these delicious recipes that need to be shared immediately. This recipe came from the August 2009 issue of Eating Well. It is a tragedy that it has taken me two years to make it.

The other good news about this soup is that if you left off the feta cheese, it would be totally cleanse appropriate. However, unless you have a serious problem with lactose, I would not recommend it. It is too delicious.


1 tb olive oil
1 medium shallot, chopped
about 1 pound of medium summer squash diced, (maybe 2?)
3 ts fresh herbs, chopped (thyme or oregano recommended - I used oregano)
14 oz. chicken or veggie broth (I did not have enough broth so I substituted 7 oz of heavy whipping cream... maybe another reason I loved this soup so much)
1/4 ts salt
1 cup fresh corn kernels cut from the cob
1 ts lemon juice
1/4 cup crumbled feta cheese (or as much as you want)


Heat oil in large saucepan. Cook shallot in oil over medium heat, stirring about 1 minute. Add squash and 1 ts herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Add broth and salt and bring to a boil. Reduce heat to a simmer and cook until the squash is soft, about 5 minutes more. Transfer to a blender, or use one of those fantastic hand blenders and blend until smooth. Return to 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 heat; stir in lemon juice. Serve garnished with the remaining 2 ts herbs and feta.

This recipe made barely enough for two decently sized servings.

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