Golden Summer Squash and Corn Soup

WebMD Recipe from EatingWell.com

Total Time: 30 Minutes

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. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Step 2

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. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

BANANA BREAD

BANANA BREAD... only 4 ingredients!

1 box yellow cake mix
2 eggs
4-5 overripe bananas, mashed
 Pecans (optional)

Mix everything together in a large bowl.
Fill two medium or one large greased loaf pans.
Bake at 350*F for 40-45 minutes.