Sunny Butternut and Corn Soup

1. 1

   Warm the olive oil in a Dutch oven over medium-high heat.

2. 2

   Cook and stir the garlic and onion in the oil until they are soft and translucent.

3. 3

   Add the butternut squash and corn and cook for 3 more minutes.

4. 4

   Pour the stock into the Dutch oven and bring it to a boil; season with basil and black pepper.

5. 5

   Lower the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes.

6. 6

   Remove the Dutch oven from the heat and, using a hand blender or working in batches with a countertop blender, blend the soup until smooth.

7. 7

   Stir in the yogurt and nutmeg.

• Calories 258.26 kcal Moderate
• Protein 5.99 g Moderate
• Carbs 50.69 g Moderate
• Total Fat 4.81 g Moderate
• Saturated Fat 0.87 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 1.81 mg Low Source
• Sodium 204.2 mg Moderate
• Fiber 7.62 g Good Source
• Sugar 12.98 g High
• Added Sugar 0.0 g Low Source
• Calcium 333.98 mg Good Source
• Iron 2.81 mg Moderate
• Potassium 1304.04 mg Good Source
• Vitamin A 1600.5 mcg_rae Good Source
• Vitamin C 77.72 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅