Summer Soup of Butternut and Corn |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
1/2 teaspoon ground black pepper |
1/2 cup plain yogurt |
1/2 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.
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