About this recipe:This deliciously summery soup is simple to make and features the sweet, simple flavours of butternut squash and sweetcorn.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
150g (5 oz) sweetcorn kernels
750ml (1¼ pints) vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
120ml (4 fl oz) 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 casserole 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 pot 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 casserole pot 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 yoghurt and nutmeg.