Summer Soup of Butternut and Corn

Recipe View 2 mins In a Dutch oven or large pot, heat the olive oil over medium-high heat. (2 minutes)

Recipe View 5 mins Add the minced garlic and diced onion and sauté until softened and translucent, releasing their fragrant aromas. (5 minutes)

Recipe View 3 mins Introduce the butternut squash and corn to the pot, stirring to coat them in the flavorful oil. Cook for an additional 3 minutes, allowing them to slightly caramelize. (3 minutes)

Recipe View 2 mins Pour in the vegetable stock, bringing the mixture to a boil. Season with basil and black pepper. (2 minutes)

Recipe View 20 mins Reduce the heat to medium-low, cover partially, and let the soup simmer gently until the butternut squash is fork-tender. (15-20 minutes)

Recipe View 0 mins Remove the pot from the heat. Using an immersion blender, carefully purée the soup until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a regular blender, being cautious of the hot liquid.

Recipe View 1 mins Gently stir in the yogurt or crème fraîche and ground nutmeg, enriching the soup with a subtle tang and warmth. (1 minute)

Recipe View 0 mins Serve hot, garnished with a swirl of yogurt, a sprinkle of fresh basil, or a drizzle of olive oil, if desired.