Velvety Butternut Corn Soup

Velvety Butternut Corn Soup

A smooth and creamy soup that combines the sweetness of butternut squash and corn, perfect for a cozy dinner.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 2 cups butternut squash
• 1 cup corn
• 4 cups vegetable stock
• 1 tablespoon fresh basil
• to taste black pepper
• 1 cup yogurt
• a pinch nutmeg

Method

1. In a large pot, heat the olive oil over medium-high heat. Add minced garlic and diced onion, sautéing until they're soft and translucent.
2. Stir in the diced butternut squash and corn, cooking for about 3 minutes.
3. Pour in the vegetable broth and bring the mixture to a vigorous boil. Season with fresh basil and a pinch of black pepper.
4. Reduce the heat to medium-low and allow the soup to simmer uncovered until the butternut squash is soft, about 15 minutes.
5. Take the pot off the heat and blend the soup with an immersion blender or in batches using a countertop blender until smooth.
6. Stir in the yogurt and a dash of nutmeg until everything is well mixed.