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.

I Made It

Nutrition Facts (per serving)

235Calories5g Fat46g Carbs7g Protein

None

Show Full Nutrition LabelHide Full Nutrition Label

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

None

You are looking for information, articles, knowledge about the topic Summer Butternut and Corn Soup on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Summer Butternut and Corn Soup

[‘‘]