adapted from eatingwell.com
1 tablespoon extra-virgin olive oil
1 medium shallot or small onion, chopped
2 medium summer squash (about 1 pound), diced
1 tablespoon chopped fresh herbs, such as thyme, oregano, parsley, marjoram
1 14-ounce can chicken broth or vegetable broth
1/4 teaspoon sea salt
1 cup fresh corn kernels (from 1 large ear; see Tip) or frozen
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add shallot or onion and cook, stirring, 1 minute. Add squash 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 (or use an immersion blender) and puree until smooth.
Return the soup to the pan and stir in corn and herbs. 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 feta.
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.