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.
- 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
| Amount Per 1 Serving | |||
| Calories | 746.92 Kcal (3127 kJ) | ||
| Calories from fat | 44.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 27907.72mg | 1163% | |
| Potassium | 327.16mg | 7% | |
| Total Carbs | 142.92g | 48% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 237.83 Kcal (996 kJ) | ||
| Calories from fat | 14.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 8% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 1% | |
| Sodium | 8886.04mg | 1163% | |
| Potassium | 104.17mg | 7% | |
| Total Carbs | 45.51g | 48% | |
| Sugars | 1.46g | 18% | |
| Dietary Fiber | 0.83g | 10% | |
| Protein | 0.9g | 6% | |
| Vitamin C | 4mg | 21% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.3mg | 5% | |
| Calcium | 21.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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