Golden Summer Squash and Corn Soup

Summer squash is pureed into a silky smooth and savory base for this soup.

Yield: ~2 servings

Ingredients

1/2 onion

2 summer squash

1 cup corn

1.5 cups chicken stock

1 tsp lemon juice (opt)

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp salt

Instructions

1. Cook onion.

2. Add squash and herbs. Cook 3-5 minutes.

3. Add broth and salt. Bring to a boil. Reduce heat until squash is soft (5 minutes).

4. Puree until smooth. Stir in corn. Bring to a simmer and cook until corn is tender (3-5 minutes).

5. Remove from heat. Stir in lemon juice.