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Summer Soup of Butternut and Corn

Summer Soup of Butternut and Corn

Cost $10, save $15

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Seasoning and Oil

    • 1 tablespoon olive oil
    • 1 teaspoon dried basil
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground nutmeg

  • Vegetables

    • 🧄 1 clove garlic, minced
    • 🧅 1 onion, chopped
    • 1 butternut squash, peeled and cubed
    • 🌽 1 cup corn

  • Liquid and Dairy

    • 3 cups vegetable stock
    • ½ cup plain yogurt

STEPS

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.

2

Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.

3

Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes.

4

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.

5

Stir in the yogurt and nutmeg.

NUTRIENTS

Per 1 serving

🔥

235

Calories

  • 7
    Protein
  • 46
    Carbs
  • 5
    Fats

💡 Use fresh corn kernels for a sweeter flavor.For a vegan alternative, replace yogurt with coconut cream.Pair this soup with crusty bread or rice for a heartier meal.