Golden Summer Squash and Corn Soup


Really good, even without the feta cheese as a topping.

1 tbsp. extra-virgin olive oil
1 medium shallot, chopped
1 lb. summer squash, diced
3 tsp. chopped fresh thyme and oregano, divided
14 oz. chicken broth (or vegetable broth)
¼ tsp. salt
1 c. fresh corn kernels (or frozen corn, thawed)
1 tsp. lemon juice
¼ c. crumbled feta cheese

Heat oil in a large saucepan over medium heat.  Add shallot and cook, stirring, for one minute.  Add the squash and 1 tsp. of the herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 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.  Return the soup to the pan and stir in the corn.  Bring to a slow simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more.  Remove from heat and stir in the lemon juice.  Serve garnished with the remaining herbs and feta.

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