About this recipe:This is a deliciously creamy soup. Sweetcorn is simmered with butternut squash in a seasoned vegetable stock, pureed and then blended with natural yoghurt.
1 tablespoon olive oil
1 clove garlic, finely chopped
1 onion, chopped
1 butternut squash, peeled and cubed
155g sweetcorn kernels
750ml vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
125ml natural yoghurt
1/2 teaspoon ground nutmeg
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a large saucepan over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and sweetcorn and cook for 3 more minutes. Pour the stock into the pan and bring to the 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 pan from the heat and using a hand blender or working in batches with a liquidiser, process the soup until smooth. Stir in the yoghurt and nutmeg.