Summer Butternut and Corn Soup

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Summer Butternut and Corn Soup

Summer Soup of Butternut and Corn

Published on June 18, 2020

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

  2. 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.

Nutrition Facts (per serving)

235Calories5g Fat46g Carbs7g Protein
Nutrition FactsServings Per Recipe4Calories235% Daily Value *Total Fat5g7%Saturated Fat1g5%Cholesterol2mg1%Sodium384mg17%Total Carbohydrate46g17%Dietary Fiber8g27%Total Sugars13gProtein7gVitamin C59mg294%Calcium209mg16%Iron3mg14%Potassium1131mg24%

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