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Plus+ 3 Per Serving
1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash, 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
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
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
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;
stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Makes 4 servings. (Serving Size 1 Cup)
Nutritional Info Per Serving: 111 calories; 6 g fat; 6 mg cholesterol; 13 g carbs; 5 g protein;
2 g fiber; 462 mg sodium
Summer Squash & Corn Soup