Golden Summer Squash & Corn Soup

Golden Summer Squash & Corn Soup

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.

From EatingWell: July/August 2009
Yield: 4 servings, scant 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes


  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium shallot, chopped
  3. 2 medium summer squash, (about 1 pound), diced
  4. 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  5. 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
  6. 1/4 teaspoon salt
  7. 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  8. 1 teaspoon lemon juice
  9. 1/4 cup crumbled feta cheese


  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.

Tips & Notes


Nutrition Per Serving: 111 calories; 6 g fat (2 g sat, 3 g mono); 6 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 462 mg sodium; 497 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 fat