Friday, April 26, 2013

Butternut Squash and Corn Soup


Tried this recipe out last weekend at my dinner party. It's actually super easy and doesn't take that long at all, and it turns out amazingly. The recipe calls for mixing or blending the soup at the end, but I just mixed with and mashed it up a little bit with a wooden spoon toward the end because I was also cooking like 4 other things at once and didn't have time to deal with that, and I think that actually works pretty well too! It adds some texture to it. The yogurt is also optional, if you'd rather have a less creamy soup.

Without further ado, here's the recipe from Allrecipes:

Butternut Squash and Corn Soup
Ingredients:
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 cup plain yogurt
1/2 teaspoon ground nutmeg
Directions:
1. 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.
2. 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.

2 comments:

  1. That sounds so nice. I will definitely give it a try after I have some of the squash later in the season from our garden. Thank you for sharing this!

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    Replies
    1. You're welcome! It's such a great recipe, I can't wait til you try it! You'll have to let me know what you think!

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