Summer Squash & Corn Soup

Mike Truese

Summer Squash & Corn Soup
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Summer Squash & Corn Soup
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 tsp 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.
  3. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.)
  4. 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.
  5. Remove from heat; stir in lemon juice. Serve garnished with remaining 2 tsp of herbs and feta.
Share this Recipe