Summer Soup of Butternut and Corn

Let’s begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.

Original recipe makes 4 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
3 cups vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 cup plain yogurt
1/2 teaspoon ground nutmeg

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    40 mins

Directions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
  2. Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

Nutrition

Calories: 235 kcal
Carbohydrates: 46.4 g
Cholesterol: 2 mg
Fat: 5.1 g
Fiber: 7.6 g
Protein: 6.6 g
Sodium: 384 mg

Related Recipes:

Sunset Soup Butternut Squash Kugel II Maple Glazed Butternut Squash Scott’s Sweet Potato and Butternut Squash Mashers Black Bean Soup II Summer Anytime Crisp Corn Salad Butternut Shrimp Soup with Sherry Roasted and Curried Butternut Squash Soup Summer Corn Salad with Asparagus Easy Chinese Corn Soup