"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." — the butterfly
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butternut squash, peeled and cubed
ground black pepper
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
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.
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!
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 :)
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.
I made this recipe exactly as written, and it was delicious! My husband loved it as well. This is a keeper!
Delicious! I left out the yogurt and the nutmeg.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Soup of Butternut and Corn
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 46
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