Brittany Fitzgerald
@brittanydlaregztif
Butternut Corn Summer Soup
A delightful and creamy summer soup that combines the sweetness of corn with the rich flavor of butternut squash, perfect for warm days.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time20 min.
- Cook time25 min.
- Total time45 min.
- Servings4
Ingredients
- 1 tablespoon
- 1 clove
- 1
- 1
- 1 cup
- 3 cups
- 1 teaspoon
- 1/2 teaspoon
- 1/2 cup
- 1/2 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Butternut Corn Summer Soup.
Step 1
Start by heating a tablespoon of olive oil in a Dutch oven over medium-high heat. Once the oil is shimmering, toss in a minced clove of garlic and a chopped onion. Sauté them together until they become soft and translucent, filling your kitchen with a wonderful aroma. Next, add the peeled and cubed butternut squash along with a cup of sweet corn. Stir everything together and let it cook for about three minutes, allowing the flavors to meld beautifully. Now, pour in three cups of vegetable stock and bring the mixture to a gentle boil. Season it with a teaspoon of dried basil and half a teaspoon of ground black pepper for that extra kick. Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 15 minutes, or until the squash is tender and easily pierced with a fork. After simmering, remove the pot from the heat. Using a hand blender, or carefully transferring the soup in batches to a countertop blender, blend the soup until it reaches a smooth and creamy consistency. Finally, stir in half a cup of plain yogurt and half a teaspoon of ground nutmeg, giving it a rich and velvety finish. Serve warm and enjoy the delightful flavors of summer in every spoonful!