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).
squash Can I substitute normal squash to summer squash what should I do
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
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.
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.
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.
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
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?
This soup is delicious...that is MY version in which I substituted some of the copious amounts of zucchini I grew for the squash. So I'd have to rename it something like Emerald Zucchini & Corn Soup.:) I've already made a second batch because the first was so good!
Fantastic. Made the recipe as is with no adjustments. I've made it multiple times with both homemade and store bought chicken stock. Both versions came out amazing. My family totally loves this soup and often highly recommend it to friends and family (who in turn love it). Only (only) downside for me is that I have to double to quadruple what the recipe calls for (because it is honestly that good) so I have to do math. Oh! and the cheese is also key to bring the soup together don't forget that part!
This soup is delicious and so easy (use an immersion blender!) My only complaint is that is doesn't make enough...double or triple the recipe or you'll find yourself making more very quickly!
This is SO GOOD! Summer in a bowl. I make quadruple batches too and I have frozen it successfully.
This was suprisingly good and an easy way to use up summer squash that most of my family usually will not eat. I did add a pat of butter...yum!
This soup is delicious. I used butternut squash instead. I cannot stop eating it.
Can't stop eating it. I love it. I used butternut squash instead.
Wonderful flavors (I may be biased since I am a feta fanatic:P) easy to prepare and healthy! I will try the zucchini substitutions suggested by a commenter since I am sure to make this again (and again).
As a NON-fan of zucchini I am a HUGE fan of this recipe! Thank-you for providing such a simple means of getting the family to enjoy this nutritious veggie in such a delicious fashion:)
Really delicious. I'm watching my fat so I went without the cheese. I also used fat-free chicken broth and added a splash of hot sauce. Really wonderful.
Super tasty soup and a great way to use up summer squash! I didn't have a shallot so I subsituted a mild yellow onion and I also used fresh sage as my herb. Both subsitutions worked great. My husband commented that this soup was so good that we have to stop giving away the extra zucchini from our garden and just make vats of this soup:). Next time I will double the recipe.
This ia AMAZING!!! Super fast easy and sooooo tasty!!!!! You could really build on this by adding grilled shrimp smoked ham or even throwing in whatever leftover veggies you have on hand.
This recipe turned out great! Instead of fresh squash I thawed a bag of frozen yellow squash by running water over it and used it just as the recipe said. I used dried herbs since that's all I had but put about half of the amount called for. The texture of this soup is great! Thick but not too thick. It only made about three servings for me though so you may want to double it if you're feeding more people.
I like this recipe so much that I make a double batch every time. I also like to serve it alongside Eating Well's Lemony Lentil Salad with Feta. It's the perfect summer soup & salad meal.
Delicious! Definitely the best soup I've tasted!! This was a fabulous recipe!! I added 1tbs of garlic to the shallot. I was tempted to add onion as well but I resisted. I'm glad I did because it would have taken away from the lovely taste of this recipe! I used dried oregano instead of fresh because it was what I had on hand. Then I used garlic salt and garlic pepper (can you tell I love garlic?) instead of the salt and used 2 tbs of butter. In the end I used fresh chives instead of the remaining oregano and it complimented the corn beautifully. I will be making this soup every week!! Thanks so much for sharing such a delicious and low calorie recipe!!
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.
