From Eating Well, July/August 2009
1 tbsp olive oil
1 medium shallot, shopped
2 medium summer squash (about 1 pound), diced
3 tsp chopped fresh herbs, such as oregano or thyme, divided
1 14-oz can reduced sodium chicken or veggie broth
1/4 tsp salt
1 cup fresh corn kernels (from 1 ear) or frozen
1 tsp lemon juice
1/4 cup crumbled feta cheese
Heat oil in large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 tsp herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 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 smooth. Return the soup to pot and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes.
*Can be made up to this point and frozen for summery food in the winter
Remove from the heat and stir in lemon juice. Serve garnished with the remaining herbs and feta cheese.