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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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 FACT
Per Serving: 235 calories; protein 6.6g; carbohydrates 46.4g; fat 5.1g; cholesterol 1.8mg; sodium 384mg.
The time that you’re trying to make less of weight, each healthy dinner should include protein. Protein make you build fittest , healthy eating muscles and it helps you to feel full and satisfied longer. Make sure do these dinner recipes and processes to fill your bowl with protein-rich foods .
Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes meal . But if you’re not sure , your salad can make more fat and calories than the food you’re trying to move . Use this guide to keep a dinner salad that keep your diet on track.
