Summer Soup of Butternut and Corn

Summer Soup of Butternut and Corn

the butterfly 0

"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."

Ingredients 40 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Healing Cabbage Soup

A classic cabbage soup with garlic and stewed tomatoes in comforting broth.

American French Onion Soup

See how to make French onion soup with a few delicious American twists.

Rate recipe

Your rating


Reviews 16

  1. 19 Ratings


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 :)