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 | ||
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Calories: 849 | ||
Calories from Fat: 581 (68%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 849
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