Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 46g
- Fat: 5g
- Fiber: 8g
- Protein: 7g
- Sugar: 13g
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