I’m one that can be easily intimidated by foods I’ve never tried and tend to stick to familiar, tried and true recipes. That’s why I was initially skeptical of this corn and butternut squash soup. I normally go for typical soups like minestrone or chicken noodle — was corn and butternut squash really a combination that would appeal to one with a simple, uncomplicated palate?
However, my preconceptions of this recipe were quickly proved wrong, and this has become one of my favourite soups to date. Perfect for the colder months, this soup will make anyone who’s a fan of warm fall flavours very happy. This is great to enjoy with a sandwich or salad for lunch, or as an appetizer or prelude to a larger dinner.
- 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
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon plain yogurt
- 1/2 teaspoon ground nutmeg
- Heat olive oil in Dutch Oven over medium-high heat.
- Chop the onion. Cook and stir the minced garlic and the onion pieces in the oil until all of the pieces are soft. Add the corn and the butternut squash, and cook all of the ingredients for about 3 more minutes.
- Pour the vegetable stock into Dutch oven and bring to a boil. Season stock with black pepper and basil.
- Lower the heat to medium-low, let ingredients simmer for about 15 minutes, or until the squash is tender.
- Remove the Dutch oven from heat and process the soup until it is smooth. Use either a hand blender or a regular counter-top blender.
- Stir in the nutmeg and the yogurt.