Golden Summer Squash and Corn Soup

Stop by our neighbors' stand at Village Farms, next door to the Big Red Farm on 206, on your way home for a few ears of sweet corn, freshly handpicked every morning, to add to this soup.  You won't be disappointed!  This recipe comes to us from a friend of Jake's aunt.  Here's what she has to say: "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."

GOLDEN SUMMER SQUASH AND CORN SOUP
from Barbara Knolle

serves 4

1 tablespoon extra-virgin olive oil
1 medium shallot, coarsely chopped
2 medium summer squash (about 1 pound), coarsely chopped
3 teaspoons chopped fresh herbs
2 cups chicken 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

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

Add the 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. Using a blender, food processor, immersion blender, or food mill, puree until smooth.  

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