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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
