Lunch

GOLDEN SUMMER SQUASH & CORN SOUP

GOLDEN SUMMER SQUASH & CORN SOUP
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 2
Calories: 109 kcal
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash, diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 470 ml reduced-sodium chicken broth, or vegetable broth
  • ¼ teaspoon salt
  • 1 cup fresh corn kernels
  • 1 teaspoon lemon juice
  • ¼ cup crumbled feta cheese
Instructions
  1. 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.

  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. 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.

Nutrition information
  1. Serving size: scant 1 cup

  2. 6 g fat(2 g sat)

  3. 2 g fiber

  4. 12 g carbohydrates

  5. 5 g protein

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