GOLDEN SUMMER SQUASH AND CORN SOUP
This light soup offers the perfect combination of healthy ingredients and flavor.
Ingredients
• 1 tbsp extra-virgin olive oil • 1 medium shallot, chopped • 2 medium summer squash (about 1 lb), diced • 3 tsp chopped fresh thyme or oregano, divided
• 1 14-oz can reduced- sodium chicken or vegetable broth • 1/4 tsp salt • 1 cup corn kernels (from 1 large ear) • 1 tsp lemon juice
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Directions
1. In a medium saucepan, heat oil over medium heat. Add shallot and cook for 1 minute. 2. Add squash and 1 tsp herbs; cook 3–5 minutes until the squash softens; stir occasionally. 3. Add broth and salt; bring to a boil. Reduce heat to simmer and cook for 5 more minutes until squash is soft. 4. In a blender, purée soup until smooth. Return the soup to the pan and stir in corn. 5. Simmer over medium heat and cook 3–5 minutes until corn is tender, stirring occasionally. Remove from heat; stir in lemon juice. 6. Serve garnished with remaining 2 tsp herbs.
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