Name: Summer Soup of Butternut and Corn
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Garlic, minced - 1 clove; Onion, chopped - 1; Butternut squash, peeled and cubed - 1; Corn - 1 cup; Vegetable stock - 3 cups; Dried basil - 1 teaspoon; Ground black pepper - ½ teaspoon; Plain yogurt - ½ cup; Ground nutmeg - ½ teaspoon

Ingredients for - Summer Soup of Butternut and Corn

1. Olive oil 1 tablespoon

2. Garlic, minced 1 clove

3. Onion, chopped 1

4. Butternut squash, peeled and cubed 1

5. Corn 1 cup

6. Vegetable stock 3 cups

7. Dried basil 1 teaspoon

8. Ground black pepper ½ teaspoon

9. Plain yogurt ½ cup

10. Ground nutmeg ½ teaspoon

How to cook deliciously - Summer Soup of Butternut and Corn

1 . Stage

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.

2 . Stage

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.