Steps to Prepare Corn And Malunggay Soup Calories

Summer Soup Of Butternut And Corn

To visualize how much it actualy is, take in mind that calories amount from standard serving size of vegetable soup is similar to calories amount from ie.

Recipe Summary Summer Soup Of Butternut And Corn

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 | Corn And Malunggay Soup Calories

1 tablespoon olive oil

1 clove garlic, minced

1 onion, chopped

1 butternut squash, peeled and cubed

1 cup corn

3 cups vegetable stock

1 teaspoon dried basil

½ teaspoon ground black pepper

½ cup plain yogurt

½ teaspoon ground nutmeg

Directions

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.

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.

Info | Corn And Malunggay Soup Calories

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Summer Soup Of Butternut And Corn

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,