Golden Summer Squash And Corn Soup

Golden Summer Squash and Corn Soup

It can be tempting to save soup for a cold-weather meal. But especially for those of us who eat most of our meals inside under plenty of air conditioning, there’s no reason not to enjoy it year-round!

If you’ve been avoiding summer soups, our Golden Summer Squash and Corn Soup is the perfect place to start. The blended vegetables make for a rich, creamy texture and the herbs and lemon juice add a great fresh flavor. Enjoy some of your favorite summer vegetables in a new way!

GOLDEN SUMMER SQUASH AND CORN SOUP RECIPE

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Adapted from Eating Well Magazine. Serves 4 (Servings)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium zucchini or other summer squash, diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 4 cups chicken or vegetable broth
  • ¼ teaspoon salt
  • 1 cup fresh or frozen corn (about 1 large ear*)
  • 1 teaspoon lemon juice (about a quarter of a lemon)

Optional:

  • ¼ cup crumbled feta cheese or queso fresco

Instructions:

In a large saucepan over medium heat, heat the oil.

Add the onion and cook, stirring occasionally, for 1 minute.

Add squash and 1 teaspoon of the herbs. Cook for 3–5 minutes, stirring occasionally until the squash starts to soften.

Add broth and salt and bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.

Purée the soup with a handheld immersion blender or standard blender. You will need to do this in batches if using a standard blender. Fill the blender halfway each time and remove the central part of the blender lid or vent the lid slightly before blending. This allows steam to escape and prevents the lid from popping off. Cover the lid with a dishtowel to prevent splashing. Repeat in batches until all the soup has been blended.

Return the blended soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3–5 minutes more.

Remove from heat and stir in lemon juice.

Serve garnished with the remaining 2 teaspoons herbs and the feta cheese or queso fresco, if desired.

*To remove corn from the cob: In a shallow bowl, stand an uncooked ear of corn on its stem end and slice the kernels off with a knife. Once the kernels have been cut, use the dull side of the knife to press down the length of the ear. This will push out the rest of the corn and its milk.