Golden Summer Squash and Corn Soup

Golden Summer Squash and Corn Soup Recipe | Lean and Green Body


  • 1 tablespoon grapeseed oil
  • 1 medium shallot, chopped
  • 2 medium summer squash, (about 1 pound), diced
  • 3 teaspoons of chopped thyme and/or oregano
  • 1 14-ounce can of bone broth, or reduced sodium vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels, (from 1 large ear)
  • 1 teaspoon lemon juice
  • 1/4 cup crumbled feta cheese 


  1. Heat oil in a large saucepan over medium heat. 
  2. Add shallot and cook, stirring for approximately 1 minute. 
  3. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
  4. Add broth and salt; bring to a boil. 
  5. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.
  6. Transfer to a blender and puree until smooth.  (Use caution when pureeing hot liquids.) 
  7. Return the soup to the pan and stir in corn.
  8. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes.
  9. Remove from the heat; stir in lemon juice. 
  10. Serve garnished with the remaining 2 teaspoons herbs and feta.

Jennifer Khosla

Founder, Lean and Green Body.  Mind Body Wellness Practitioner, Holistic Nutrition Specialist and Experienced Registered Yoga Teacher; Jennifer Khosla received her B.S. in Athletic Training from Springfield College. She later went on to study clinical dietetics, holistic nutrition and modalities to heal the body naturally through nutrition and lifestyle.