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Golden Summer Squash & Corn Soup

July/August 2009

Your rating: None Average: 4.1 (135 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

23 Reviews for Golden Summer Squash & Corn Soup

06/29/2010
Anonymous

This is SO GOOD! Summer in a bowl. I make quadruple batches, too, and I have frozen it successfully.

Comments
04/22/2010
Anonymous

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!

Comments
09/30/2009
Anonymous

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!

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