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<Recipe recipeId="45123" locale="en">
<RecipeHeader>
<RecipeTitle>Golden Summer Squash &amp; Corn Soup</RecipeTitle>
<Category>Lunch|June|July|May|August|September|Summer|October</Category>
<NbPersons>4</NbPersons>
<PortionYield>1 cup</PortionYield>
<PrepTime></PrepTime>
<TotalTime>30 minutes</TotalTime>
<Source>EatingWell</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>From EatingWell: July/August 2009

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

READER&apos;S COMMENT:  &quot;I like this recipe so much that I make a double batch every time. I also like to serve it alongside Eating Well&apos;s Lemony Lentil Salad with Feta. It&apos;s the perfect summer soup &amp; salad meal. &quot;

Active Time: 30 minutes</IngredientText>
<Ingredient id="2144" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1127" quantity="1.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="false" isAutoWeight="true" isAutoUnit="false">
<IngredientQuantity>1 medium</IngredientQuantity>
<IngredientItem>shallot</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient id="1140" quantity="2.0" unit="medium" comment="" defaultState="true" weightGram="196.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 medium</IngredientQuantity>
<IngredientItem>summer squash,</IngredientItem>
<IngredientComment>(about 1 pound), diced</IngredientComment>
</Ingredient>
<Ingredient id="1878" quantity="3.0" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="false" isAutoWeight="true" isAutoUnit="false">
<IngredientQuantity>3 teaspoons</IngredientQuantity>
<IngredientItem>chopped fresh herbs</IngredientItem>
<IngredientComment>such as thyme or oregano, divided</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="14.0" unit="fl oz" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>14 fl oz</IngredientQuantity>
<IngredientItem>reduced-sodium chicken broth</IngredientItem>
<IngredientComment>or vegetable broth</IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 teaspoon</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1109" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="164.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>fresh corn kernels</IngredientItem>
<IngredientComment>(from 1 large ear; see Tip)</IngredientComment>
</Ingredient>
<Ingredient id="233" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="5.083333" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 teaspoon</IngredientQuantity>
<IngredientItem>lemon juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="299" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>crumbled feta cheese</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparation

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 t easpoon 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.

Tips &amp; Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
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