Summer Soup of Butternut and Corn

4.4
(30)

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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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

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

  • ½ teaspoon ground black pepper

  • ½ cup plain yogurt

  • ½ teaspoon ground nutmeg

Directions

  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.

Nutrition Facts (per serving)

235 Calories
5g Fat
46g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 235
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 384mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 8g 27%
Total Sugars 13g
Protein 7g
Vitamin C 59mg 294%
Calcium 209mg 16%
Iron 3mg 14%
Potassium 1131mg 24%

* 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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