Golden Summer Squash & Corn Soup
Golden Summer Squash & Corn Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, golden summer squash & corn soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. Pureed summer squash makes a delicious base for this summery squash and corn soup.

Golden Summer Squash & Corn Soup is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Golden Summer Squash & Corn Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have golden summer squash & corn soup using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Golden Summer Squash & Corn Soup:
  1. Take 1 T evoo
  2. Get 1 medium shallot, chopped
  3. Take 2 medium (1 pound) summer squash, diced
  4. Take 3 tsp chopped fresh herbs, thyme or oregano
  5. Get 14 oz can reduced-sodium chicken broth
  6. Make ready 1/4 tsp salt
  7. Take 1 c fresh corn kernels (from one ear) or frozen
  8. Make ready 1 tsp lemon juice
  9. Prepare 1/4 c feta cheese, crumbled

I'll share tips on sun, soil. Summer Squash Seed Planting Information: Summer Squash need warm weather to grow. Summer Squash produces abundantly, so there is no need to plant successive plantings. Yellow crookneck squash is a mild-flavored summer squash easily recognized by its shape – a rounded Most yellow crookneck squash varieties, such as "Golden Summer," have smooth skin.

Instructions to make Golden Summer Squash & Corn Soup:
  1. In large sauce pan, heat oil. Add shallot and cook 1 min. Add squash and 1 tsp herbs, cook until starts to soften.
  2. Add broth and salt, bring to boil. Reduce heat to simmer and cook until squash is almost translucent.
  3. Transfer soup to blender and puree until smooth. Return soup to pan and add corn. Bring to simmer, stirring occasionally, cook until corn is tender.
  4. Remove from heat. Stir in lemon juice. Garnish with feta and remaining herbs.

One of the earliest crooknecks that just keeps on producing! Squash and pumpkins can be seed harvested the same way. Let them stay on the vine until fall and then cut off the vine let sit for a week and then cut them open scoop out flesh and place in water. Yellow patty pan squash displayed for sale at the Farmers' Market. Organic red and golden tomatoes at farmers' market.

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