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
- olive oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- onion: 1 piece (chopped)
- butternut squash: 1 piece (cubed)
- corn: 1 cup
- vegetable stock: 3 cups
- basil: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- plain yogurt: 0.5 cup
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
