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.
Provided by the butterfly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 46.4 g, Cholesterol 1.8 mg, Fat 5.1 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 384 mg, Sugar 12.5 g
CORN AND BUTTERNUT SQUASH WITH BASIL
Make and share this Corn and Butternut Squash With Basil recipe from Food.com.
Provided by SweetSueAl
Categories Corn
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium-high heat until crisp.
- Add onion, and cook 2 minutes, or until tender.
- Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
- Add corn; cook until heated through, about 3 minutes.
- Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
- Serve immediately. Garnish with chopped fresh basil, if desired.
Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8
BUTTERY PATTY PAN SQUASH WITH BASIL
Patty Pan Squash sometimes gets a hard wrap, but I love them! This is a great little recipe I found somewhere on the net...the basil really makes the dish!! Great served with almost any protein.
Provided by Backwoods Foodie
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
- Continue layering until all ingredients are gone.
- Bake at 350 for about 30 minutes or until squash is tender.
Nutrition Facts : Calories 101.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Protein 0.1
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS
Categories Pepper Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Corn Bell Pepper Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.
CORN AND WINTER SQUASH WITH SPINACH AND BACON
Categories Vegetable Side Sauté Thanksgiving Quick & Easy Bacon Corn Spinach Butternut Squash Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
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