Summer Soup of Butternut and Corn

Full of summer flavor, butternut squash and corn soup is brightened with plain yogurt and seasoned with basil and nutmeg. This is an easy make ahead lunch or could be combined with a salad and crusty bread for an easy dinner.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 235 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ cup plain yogurt
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 3 cups vegetable stock
• 1 cup corn
• 1 butternut squash, peeled and cubed

Recipe Instructions

Step 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.

Step 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.