I was in Giant Eagle the other day. I just needed to grab something quick. There was a woman making some delicious smelling soup. I thought it was a frozen or canned product that Giant Eagle sold, but it was made from scratch. I took a sample, and to my surprise I really enjoyed it. I grabbed all the ingredients and the recipe and made it this weekend. Here is the recipe:
Golden Summer Squash Soup:
1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2medium summer squash (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels (from 1 large ear) or frozen
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Dd squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes.
2. 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 more minutes. Transfer to a blender and puree until smooth. (Be careful when pureeing hot liquids.) Return soup to the pan and 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 heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
This recipe is gluten free.
