How to Make Summer Soup of Butternut and Corn - A Step-by-Step Guide

When the heat of summer is in full swing, sometimes the last thing you want to do is spend hours over a hot stove cooking. That's why having a go-to recipe for a refreshing, light summer soup is essential. And this Summer Soup of Butternut and Corn is the perfect solution.

This soup is not only easy to make, but it's also packed with the delicious flavors of summer. The sweetness of butternut squash and the freshness of corn come together to create a soup that is both hearty and refre...

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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
  • ½ teaspoon ground black pepper
  • ½ cup plain yogurt
  • ½ teaspoon ground nutmeg

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    235 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 2mg
    • Sodium: 384mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 8g
    • Total Sugars: 13g
    • Protein: 7g
    • Vitamin C: 59mg
    • Calcium: 209mg
    • Iron: 3mg
    • Potassium: 1131mg