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Summer Soup of Butternut and Corn

Rated as 4.4 out of 5 Stars

"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
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 235 calories; 5.1 46.4 6.6 2 384 Full nutrition

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Read all reviews 25
  1. 30 Ratings

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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...

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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; ...

I make this soup often and freeze servings for a low calorie, weight watchers friendly lunch. I pierce my squash and microwave it for 10 minutes. I can then simply scoop out the squash without p...

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.

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.

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.