Summer Soup of Butternut and Corn

Summer Soup of Butternut and Corn

15 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
the butterfly
Recipe by  the butterfly

“Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (15)

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This soup was really good.I really enjoyed it though instead of adding yoghut and nutmeg I just added abit of fresh milk to the butternut and corn mix



I really want to thank you "The Butterfly" for this!!! I just finished making it!!! We love it so much! Most Squash soups want you to add cinnamon or sugars, it just does not taste good to me, and I almost gave up on thinking I would like Squash soup. I did do a couple things different because I did not have everything stated. I used 1 can Chicken Stock and then ½ a can of water. I doubled the garlic, as we love garlic. I thought it needed to be thicker so I cooked a large potato in the microwave, then cut it up & added it to the soup. That did the trick. Next time I will know to add it with the squash. Oh, I did add some fresh ground sea salt that hit the spot for us. I mashed everything with a potato masher. I did not add to the blender to make it smooth, as after tasting it we liked the texture of how it turned out. It was great as it was & I was not going to add the Nutmeg & Yogurt (I used Sour Cream as I hate Yogurt) but I decided to try a small amount in a bowl to see how it would taste. Well, needles to say but WOW!!! I did not think this could get any better but I was so wrong!!! It tied all the flavors together and it was so AWSOME!!! Again, THANK YOU!!! THIS IS 10 STARS FOR US!



This is a simple and tasty use of in-season veg. I used fresh corn cut off the cob, and a fresh squash from the farmer's market. I used fresh basil, as I had no dried. I also added some spices; cayenne, cumin, and a little nutmeg. I did not use a blender or mixer, but just let it simmer longer, then mushed up the squash, so it was still a little chunky. Before serving I threw in some beet greens, as I needed to use them up, a dollop of whole milk yogurt (Stoneyfield's "cream top" is so good!), and a dash of paprika and a basil leaf for presentation. Yum :)

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Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 46.4 g
  • 15%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 384 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Curried Butternut Squash and Pear Soup


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Roasted Acorn, Butternut, and Apple Soup