In large sauce pan, heat oil. Add shallot and cook 1 min. Add squash and 1 tsp herbs, cook until starts to soften.

Add broth and salt, bring to boil. Reduce heat to simmer and cook until squash is almost translucent.

Transfer soup to blender and puree until smooth. Return soup to pan and add corn. Bring to simmer, stirring occasionally, cook until corn is tender.

Remove from heat. Stir in lemon juice. Garnish with feta and remaining herbs.