summer soup of butternut and corn

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.