adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Summer Soup of Butternut and Corn
Summer Soup of Butternut and Corn
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Summer butternut squash and corn soup elevated with tangy yogurt and fragrant basil and nutmeg. Perfect as a quick make-ahead lunch or paired with salad and crusty bread for a simple and satisfying dinner.
Ingredients:
  • 1 clove garlic, minced
  • 1 butternut squash, peeled and cubed
  • 1 cup corn
  • 3 cups vegetable stock
  • 1 teaspoon dried basil
  • 0.5 teaspoon ground black pepper
  • 0.5 cup plain yogurt
  • 0.5 teaspoon ground nutmeg
Instructions:
  • In a Dutch oven over medium-high heat, sauté garlic and onion in olive oil until softened. Add butternut squash and corn, cook for 3 minutes. Pour in stock, bring to a boil, season with basil and black pepper.
  • Lower the heat to medium-low and simmer without a lid until the squash is tender, which takes about 15 minutes. Take the Dutch oven off the heat and blend the soup with a hand blender or in batches in a countertop blender until smooth. Mix in the yogurt and nutmeg.

Similar Recipes