Lunch
GOLDEN SUMMER SQUASH & CORN SOUP
- 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
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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.
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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.
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Serving size: scant 1 cup
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6 g fat(2 g sat)
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2 g fiber
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12 g carbohydrates
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5 g protein
