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Golden Summer Squash & Corn Soup

July/August 2009

Your rating: None Average: 4.1 (128 votes)

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.



READER'S COMMENT:
"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. "
Golden Summer Squash & Corn Soup Recipe

23 Reviews for Golden Summer Squash & Corn Soup

06/04/2012
Anonymous
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!

Low-calorie, less than 30 minutes to make
Comments
01/26/2012

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?

Comments
10/11/2011
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.

Comments
07/17/2011
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!!

Comments
11/16/2010
Anonymous

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.

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