Nutrition Facts

Serving Size 1 scant cup

Servings Per Recipe 4

Amount Per Serving
Calories 111
Total Fat 6g
  Saturated Fat 2g
  Monounsaturated Fat 3g
  Polyunsaturated Fat
Total Carbohydrate 13g
  Dietary Fiber 2g
Protein 5g
Sodium 462mg

Golden Squash and Corn Soup by


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.

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
1/4 teaspoon salt
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese


1. 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.
2. 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.

Yield: 4 servings

Recipe provided by

Serving Suggestions:

Recipe 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 dul