Description
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.
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
- ½ teaspoon ground black pepper
- ½ cup plain yogurt
- ½ teaspoon ground nutmeg
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4