Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 cup corn (frozen or fresh)
- 1 onion, chopped
- 1 clove garlic, minced (or more to taste)
- 3 cups chicken stock
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
Preparation:
1. Heat the olive oil in a pot or dutch oven over medium-high heat.
2. Cook and stir the garlic and onion in the oil until soft.
3. Add the butternut squash and corn and cook for three more minutes.
4. Pour the stock into the pot or Dutch oven and bring to a boil; season with basil and black pepper.
5. Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes.
6. 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.
7. Stir in the sour cream and nutmeg.
Kimber says: I do not cream the soup, as I like it chunky. I cook the squash in the microwave for a few minutes to soften it up, then scoop it out. Also, you can bake the squash in the oven until it is soft and then peel it.
Serves 4
