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.
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.
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|Serving Size: 1 recipe (661g)|
|Recipe Makes: 1|
|Calories from Fat: 581 (68%)|
|Amt Per Serving||% DV|
|Total Fat 64.5g||86 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 33.4mg||10 %|
|Sodium 442.6mg||15 %|
|Potassium 2498.7mg||66 %|
|Total Carbohydrate 62.9g||18 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 50.9g|
|Protein 19.9g||28 %|
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Calories per serving: 849
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