Recipe Servings: 4
Ingredients
one tablespoon olive oil
one clove garlic, minced
one onion, chopped
one butternut squash, peeled and cubed
one cup corn
three cups vegetable stock
one teaspoon dried basil
half teaspoon ground black pepper
half cup plain yogurt
half teaspoon ground nutmeg
Instructions:
Heat the olive oil in a Dutch oven over medium-high flame. Cook and mix the garlic and onion in the oil till soft and translucent. Add the butternut squash and corn and cook for three more minutes. Add the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
Reduce the flae to medium-low and simmer uncovered till the squash is tender, about fifteen minutes. Remove the Dutch oven from the fire and using a hand blender, or working in batches with a counter top blender, process the soup till smooth. Mix in the yogurt and nutmeg.
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