Golden Summer Squash and Corn Soup

By lkalemba

0 Weight Watchers Points (unless you can't find fat-free feta - then it is 1 point).

Ingredients

• 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 fat-free 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 fat-free crumbled feta cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 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.

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.


Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl (my favorite is using a bundt pan) 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 dull side to press down the length of the ear to push out the rest of the corn and its milk.