Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, golden summer squash & corn soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
We tend to think of summer squash as two main types: zucchini and yellow squash. Before you head to the farmer's market this summer, learn all about the different types of summer squash , including how to choose, store, and cook with them. An old favorite heirloom, this is one of the oldest types of squash dating back to pre-Columbus times, and it has been popular ever since.
Golden Summer Squash & Corn Soup is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Golden Summer Squash & Corn Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have golden summer squash & corn soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Golden Summer Squash & Corn Soup:
- Get 1 T evoo
- Get 1 medium shallot, chopped
- Get 2 medium (1 pound) summer squash, diced
- Prepare 3 tsp chopped fresh herbs, thyme or oregano
- Prepare 14 oz can reduced-sodium chicken broth
- Prepare 1/4 tsp salt
- Prepare 1 c fresh corn kernels (from one ear) or frozen
- Take 1 tsp lemon juice
- Make ready 1/4 c feta cheese, crumbled
Bush plants, bright-golden cylindrical fruits, medium-long and slender with an excellent flavor. To pick summer squash give the fruit a gentle twist until it snaps off. Store summer squash in plastic bags in the refrigerator for up to a week. Male squash blossoms are also delicious and sweet, try dipping in batter and frying.
Instructions to make Golden Summer Squash & Corn Soup:
- In large sauce pan, heat oil. Add shallot and cook 1 min. Add squash and 1 tsp herbs, cook until starts to soften.
- Add broth and salt, bring to boil. Reduce heat to simmer and cook until squash is almost translucent.
- 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.
- Remove from heat. Stir in lemon juice. Garnish with feta and remaining herbs.
Wait to until the fruit has matured to harvest. To pick summer squash give the fruit a gentle twist until it snaps off. Store summer squash in plastic bags in the refrigerator for up to a week. Male squash blossoms are also delicious and sweet, try dipping in batter and frying. Wait to until the fruit has matured to harvest.
So that is going to wrap this up for this exceptional food golden summer squash & corn soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
