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Golden Summer Squash & Corn Soup
Golden Summer Squash & Corn Soup
24 Reviews
From: EatingWell Magazine, July/August 2009
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash, (about 1 pound), diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- ¼ teaspoon salt
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 teaspoon lemon juice
- ¼ cup crumbled feta cheese
Preparation
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Active
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Ready In
- 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.
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
- Serving size: scant 1 cup
- Per serving: 109 calories; 6 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 5 g protein; 54 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 401 IU vitamin A; 23 mg vitamin C; 56 mg calcium; 1 mg iron; 448 mg sodium; 491 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, 1 fat
Reviews 24
October 12, 2018
By: Chris Pulkrabek
Was very easy, but a bit bland. I added a bit of cayenne, some turmeric (we all need more), garlic powder and plenty of fresh ground pepper.
Tip: I pureed with my immersion blender, so no need to remove hot liquid from pan.
Tip: Keep the seeds and roast them in the oven. 275 for 15-20 minutes (more for crunchy). I added a Harissa olive oil (spicy) and sprinkled with a mexican spice - tajin (lime/spice).
July 23, 2014
By: EatingWell User
squash
Can I substitute normal squash to summer squash what should I do
July 21, 2014
By: ricketa13
Really good
I made this soup today for lunch and it was so so good. The only things I changed would be adding dry herbs instead of fresh, and using mozzarella instead of feta, both because that was what I had on hand. Still really tasty though.
Pros: tastes great, healthy, low calorie, vegetarian
August 17, 2013
By: EatingWell User
Feta?
Did I miss when you are supposed to add the feta? I'm making it now and see what to do with the unused portion of the feta at the end. Oh well, I'll wing it.
July 29, 2012
By: EatingWell User
Very tasty and healthy
Used 1 can cream corn instead of fresh corn, also used dried herbs instead of fresh, added some shredded left over chicken...turned out perfect. Good consistency and very tasty.
July 25, 2012
By: sassycookinmary
This was very good. Just got done making a batch of it. Had some for lunch, asked DH is he wanted some. Well, there is none to put away. I will have to make a double batch next time.
June 04, 2012
By: EatingWell User
Wonderful summer soup!
My husband (who hates squash) LOVED it! Using my food processor to puree the squash and onion before finishing the soup made it so rich without the stringy texture of squash! The feta was wonderful and bright. The only thing I changed was using dried herbs instead of fresh and I did not add the salt. The salt was not needed thanks to the feta and herbs :) Save yourself the sodium intake and leave it out!
Pros: Low-calorie, less than 30 minutes to make
January 25, 2012
By: FoodAddicted
This soup was delicious. The corn added a nice sweetness and crunch to the soup. The soup would probably be more filling if a protein was added to it...maybe some chicken?
October 11, 2011
By: Eileen
A good soup
This was a good soup (i was skeptical after making eatingwell's cucumber soup) but it wasn't as tasty as the picture makes it look. Didn't have as much flavor as I would have liked. May or may not make again. If I make this again i'll play more with the seasonings.
