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.