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.
Fresh thyme and briny feta cheese give it fabulous flavor.
Add shallot and cook, stirring, 1 minute.
Add broth and salt; bring to a boil.
Transfer to a blender and puree until smooth.
(Use caution when pureeing hot liquids.)
Return the soup to the pan and stir in corn.
Remove from the heat; stir in lemon juice.
Serve garnished with the remaining 2 teaspoons herbs and feta.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
