Summer Soup of Butternut and Corn

SUBMITTED BY: the butterfly PHOTO BY: Kimberly

"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."

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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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

READ REVIEWS (1)

DIRECTIONS

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.

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REVIEWS

Reviewed on Jun. 18, 2007 by Gina

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

4 users found this review helpful