Golden Summer Squash & Corn Soup

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).

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

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.

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?

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.

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!!

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.

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 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 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 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!