29 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 10
  • 3 Rating Star 2
  • 2 Rating Star 1

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

235.12 calories; 6.61 g protein; 46.36 g carbohydrates; 5.12 g fat; 1.84 mg cholesterol; 384 mg sodium. Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

09/18/2008
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 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!
(29)

Most helpful critical review

01/18/2016
No changes won't make again... Not tasty enough...... Sorry.
29 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 10
  • 3 Rating Star 2
  • 2 Rating Star 1
06/18/2007
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
(33)
09/18/2008
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 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!
(29)
08/23/2010
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:)
(22)
11/25/2008
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.
(14)
11/11/2010
I made this recipe exactly as written and it was delicious! My husband loved it as well. This is a keeper!
(13)
10/13/2008
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.
(12)
09/25/2008
Delicious! I left out the yogurt and the nutmeg.
(12)
06/17/2008
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.
(11)
09/09/2010
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.
(10)