Summer Soup of Butternut and Corn recipe
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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
Nutrition Info
- 235.1 caloriescarbohydrate: 46.4 gcholesterol: 1.8 mgfat: 5.1 gfiber: 7.6 gprotein: 6.6 gsaturatedFat: 1 gservingSize: -sodium: 384 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Summer Soup of Butternut and Corn
Directions
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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.
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.