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

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