Sunday, September 6, 2020

Golden Summer Squash and Corn Soup (with Rice) for Souper (Soup, Salad & Sammies) Sundays

I pinned an article on "30 Soup Recipes Perfect for Summer" from an Eating Well Magazine email recently and the recipe for Golden Summer Squash and Corn Soup caught my eye this weekend. Summer squash and corn are plentiful right now and it sounded good with the lemon juice and feta cheese. 

Eating Well says, "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. Source: EatingWell Magazine, July/August 2009"

I made a couple of small changes to the recipe--using one yellow crook-neck squash and one zucchini and adding an extra cup and a half of broth and a half-cup of rice to the soup. My changes are noted in red below.

Golden Summer Squash and Corn Soup 
Slightly Adapted from
(Makes 4 Servings)

1 Tbsp extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash (about 1 lb), diced (I used 1 yellow/1 zucchini)
3 tsp chopped thyme or other herbs, divided
(I added 1/2 cup white rice)
1 (14 oz can) low-sodium chicken or vegetable broth (I used 4 cups non-chicken broth)
1/4 tsp salt, or to taste
1 cup fresh corn kernels (from 1 large ear)
1 tsp lemon juice
1/4 cup crumbled feta cheese

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.

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.

Notes/Results: I really like this simple soup with its flavors of lemon, thyme, and feta along with the sweet corn and mild squash. It's relatively quick to make and healthy too. I added extra broth and rice to make it a bit more of a meal but it would be good without--or if you want low carb you could use cauliflower rice. In any case it's tasty and satisfying and I would happily make it again.

Let's see who is in the Souper Sundays kitchen this week!

Shaheen from Allotment2Kitchen is here with Cherry Tomato Orzo Pasta Salad. She says, "We finally have some homegrown tomatoes. Here we have yellow Galina Cherry tomatoes and chocolate cherry tomatoes - no red ones yet though, they are coming though. I made this Tomato Orzo Pasta Salad."

Thank you to Shaheen for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Have a happy healthy week!


  1. I like the idea of using zucchini for the base in this soup! Since I have corn, I'll give this a try! thanks

  2. I honestly am liking this soup and am tempted to make it. i have a handful of courgettes left growing in the garden and sweetcorn in the freezer. So who knows it may appear on our table soon. Thank you for sharing Deb.


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