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:
covered percent of daily need
