Ingredients
- 1 tablespoon olive oil extra-virgin
- 1 shallot chopped
- 2 summer squash diced, about 1 lb
- 3 tsp fresh herbs divided (thyme/oregano)
- 14 oz chicken broth or vegetable
- 1/4 teaspoon salt
- 1 cup corn kernels
- 1 teaspoon lemon juice
- 1/4 cup feta cheese
Servings:
Units:
Instructions
- 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.
- 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 heat; stir in lemon juice. Serve garnished with remaining 2 tsp of herbs and feta.
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