Summer Soup of Butternut and Corn

• 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
• 1/2 teaspoon ground black pepper
• 1/2 cup plain yogurt
• 1/2 teaspoon ground nutmeg

1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Cook and stir the garlic and onion in the oil until soft and translucent.
3. Add the butternut squash and corn and cook for 3 more minutes.
4. Pour the stock into the 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 yogurt and nutmeg.

olive oil, clove garlic, onion, butternut squash, corn, vegetable stock, basil, ground black pepper, plain yogurt, ground nutmeg

Taken from allrecipes.com/recipe/summer-soup-of-butternut-and-corn/ (may not work)