Summer Soup of Butternut and Corn

Summer Soup of Butternut and Corn

the butterfly 0

"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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40 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 21 Ratings

Most helpful positive review

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

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 terri...

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 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, a...

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; ...

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!

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.

Delicious! I left out the yogurt and the nutmeg.

A little heavy on the pepper, but otherwise wonderful! I used fat free half and half instead of yogurt and cinnamon instead of nutmeg, and it turned out beautifully.

I made this soup without the corn and it still came out well. I did substitute cinnamon for nutmeg. also added one granny smith apple and pureed that along with the squash. Yum.