Summer Soup of Butternut and Corn Recipe

Name: Summer Soup of Butternut and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Heat the olive oil in a Dutch oven over medium-high heat.
2
Cook and stir the garlic and onion in the oil until soft and translucent.
3
Add the butternut squash and corn and cook for 3 more minutes.
4
Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
5
Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes.
6
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.
7
Stir in the yogurt and nutmeg.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 clove garlic, minced, 1 onion, chopped, 1 butternut squash, peeled and cubed, and more.

Yes, Summer Soup of Butternut and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Soup of Butternut and Corn

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