Step-by-Step Guide to Prepare Super Quick Homemade Golden Summer Squash & Corn Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, golden summer squash & corn soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Golden Summer Squash & Corn Soup is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Golden Summer Squash & Corn Soup is something that I have loved my entire life.

Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil. Bush plants, bright-golden cylindrical fruits, medium-long and slender with an excellent flavor. Delightful in creamy soups, make fresh "zoodles" by mandolin slicing these and topping with fresh tomatoes, salt, pepper and drizzle a bit of olive oil! 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.

To begin with this recipe, we have to 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. Prepare 1 T evoo
2. Take 1 medium shallot, chopped
3. Get 2 medium (1 pound) summer squash, diced
4. Prepare 3 tsp chopped fresh herbs, thyme or oregano
5. Take 14 oz can reduced-sodium chicken broth
6. Prepare 1/4 tsp salt
7. Get 1 c fresh corn kernels (from one ear) or frozen
8. Take 1 tsp lemon juice
9. Prepare 1/4 c feta cheese, crumbled

The disease-resistant plants are very productive for continuous harvest. The Best Golden Squash Recipes on Yummly Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash Yummly. Harvesting: For best flavor, pick summer squash like crookneck and zucchini when fruits are small.

Steps 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.

Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash Yummly. Harvesting: For best flavor, pick summer squash like crookneck and zucchini when fruits are small. Winter squash, like acorn, hubbard and butternut, should ripen as fully as possible on the vine, but gather all fruits before frost. Cut squash from vines, leaving an intact stem attached to squash. In a large saucepan, add squash with enough water to cover; bring to a boil.

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