Golden Summer Squash & Corn Soup
By raklisa2020
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.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash, patty pan is the best (about 1-pound), diced and grilled with salt and pepper and a touch of olive oil until caramelized
- 3 teaspoons fresh herbs, chopped, such as thyme or oregano, divided
- 1 14-ounce can vegetable broth
- 1/4 teaspoon salt
- 1 cup fresh corn kernels
Details
Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from eatingwell.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
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