Summer Soup of Butternut and Corn Recipe -
Summer Soup of Butternut and Corn Recipe
  • READY IN 40 mins

Summer Soup of Butternut and Corn

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2007

This soup was really good.I really enjoyed it though instead of adding yoghut and nutmeg I just added abit of fresh milk to the butternut and corn mix

Most Helpful Critical Review
Nov 22, 2010

I loved this recipe. I totally agree that it is more of a winter vs. a summer type soup. Although, my children hated this. I am pretty good at making things kid friendly and my kids aren't terribly picky anyway. It is more of a grown up taste. It was not kid approved. I will try again with variations.


21 Ratings

Sep 18, 2008

I really want to thank you "The Butterfly" for this!!! I just finished making it!!! We love it so much! Most Squash soups want you to add cinnamon or sugars, it just does not taste good to me, and I almost gave up on thinking I would like Squash soup. I did do a couple things different because I did not have everything stated. I used 1 can Chicken Stock and then ½ a can of water. I doubled the garlic, as we love garlic. I thought it needed to be thicker so I cooked a large potato in the microwave, then cut it up & added it to the soup. That did the trick. Next time I will know to add it with the squash. Oh, I did add some fresh ground sea salt that hit the spot for us. I mashed everything with a potato masher. I did not add to the blender to make it smooth, as after tasting it we liked the texture of how it turned out. It was great as it was & I was not going to add the Nutmeg & Yogurt (I used Sour Cream as I hate Yogurt) but I decided to try a small amount in a bowl to see how it would taste. Well, needles to say but WOW!!! I did not think this could get any better but I was so wrong!!! It tied all the flavors together and it was so AWSOME!!! Again, THANK YOU!!! THIS IS 10 STARS FOR US!

Aug 23, 2010

This is a simple and tasty use of in-season veg. I used fresh corn cut off the cob, and a fresh squash from the farmer's market. I used fresh basil, as I had no dried. I also added some spices; cayenne, cumin, and a little nutmeg. I did not use a blender or mixer, but just let it simmer longer, then mushed up the squash, so it was still a little chunky. Before serving I threw in some beet greens, as I needed to use them up, a dollop of whole milk yogurt (Stoneyfield's "cream top" is so good!), and a dash of paprika and a basil leaf for presentation. Yum :)

Nov 25, 2008

The corn adds a nice touch to this soup. I used milk instead of the yogurt and it was still very nice. I don't like to peel squash so I just baked it first then scooped it out.

Nov 11, 2010

I made this recipe exactly as written, and it was delicious! My husband loved it as well. This is a keeper!

Oct 13, 2008

I love this soup! I add 2 sweet potatoes and use sour cream instead of yogurt. I also just use chicken broth. Soooo good. It reminds me of Fall though, not Summer.

Sep 25, 2008

Delicious! I left out the yogurt and the nutmeg.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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