Golden Summer Squash & Corn Soup

Golden Summer Squash & Corn Soup could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.56 per serving, you get a soup that serves 4. One serving contains 135 calories, 5g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have feta cheese, lemon juice, vegetable broth, and a few other ingredients on hand, you can make it. This recipe is liked by 7833 foodies and cooks. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. If you like this recipe, take a look at these similar recipes: Golden Zucchini & Summer Squash Soup, Yellow Summer Squash and Corn Soup, and Yellow Summer Squash and Corn Soup.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1/4 cup crumbled feta cheese

1 cup fresh corn kernels, (from 1 large ear; see Tip)

3 teaspoons chopped fresh herbs, such as thyme or oregano, divided

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1 medium shallot, chopped

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

1 14-ounce can reduced-sodium chicken broth, or vegetable broth

Equipment:

sauce pan

blender

frying pan

Cooking instruction summary:

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.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.

 

Step by step:


1. Heat oil in a large saucepan over medium heat.

2. Add shallot and cook, stirring, 1 minute.

3. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

4. 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.

5. 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.

6. Remove from the heat; stir in lemon juice.

7. Serve garnished with the remaining 2 teaspoons herbs and feta.


Nutrition Information:

Quickview
116k Calories
4g Protein
6g Total Fat
13g Carbs
7% Health Score
Limit These
Calories
116k
6%

Fat
6g
10%

  Saturated Fat
2g
13%

Carbohydrates
13g
5%

  Sugar
6g
7%

Cholesterol
8mg
3%

Sodium
655mg
29%

Get Enough Of These
Protein
4g
8%

Vitamin C
22mg
28%

Vitamin B6
0.35mg
17%

Vitamin B2
0.26mg
15%

Manganese
0.28mg
14%

Folate
54µg
14%

Potassium
429mg
12%

Phosphorus
112mg
11%

Vitamin A
556IU
11%

Magnesium
36mg
9%

Fiber
2g
9%

Vitamin B1
0.13mg
9%

Vitamin K
7µg
7%

Vitamin B3
1mg
7%

Calcium
66mg
7%

Vitamin B5
0.56mg
6%

Zinc
0.8mg
5%

Vitamin E
0.69mg
5%

Copper
0.09mg
4%

Iron
0.76mg
4%

Selenium
1µg
3%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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