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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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 calories; protein 6.6g 13% DV; carbohydrates 46.4g 15% DV; fat 5.1g 8% DV; cholesterol 1.8mg 1% DV; sodium 384mg 15% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 Read More
(33)

Most helpful critical review

Rating: 3 stars
11/22/2010
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. Read More
(5)
30 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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 Read More
(33)
Rating: 5 stars
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! Read More
(29)
Rating: 4 stars
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:) Read More
(22)
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Rating: 5 stars
08/14/2019
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 peeling. I use Better than Bouillon brand vegetarian soup base. I only use two teaspoons for 3 cups of water. I purée the cooked squash and onions with my immersion blender before adding the corn. Read More
(14)
Rating: 5 stars
11/11/2010
I made this recipe exactly as written and it was delicious! My husband loved it as well. This is a keeper! Read More
(13)
Rating: 5 stars
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. Read More
(12)
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Rating: 5 stars
09/25/2008
Delicious! I left out the yogurt and the nutmeg. Read More
(12)
Rating: 4 stars
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. Read More
(11)
Rating: 4 stars
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. Read More
(10)
Rating: 3 stars
11/22/2010
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. Read More
(5)
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