Butternut Squash and Cauliflower Chowder
Ingredients
- 4 tablespoons unsalted butter
- 1 medium leek, chopped (3 cups)
- 1 small butternut squash, peeled and cubed (6 cups)
- 1 small cauliflower head, chopped (4 cups)
- 2½ cups low-sodium vegetable broth (reserve ½ cup)
- 2 cups milk (1%)
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon powdered garlic
- 1 teaspoon basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
Directions
- Heat butter in a large pot. Add leeks and sauté on medium, until softened. Add butternut squash and sauté another 5 minutes.
- Add cauliflower, 2 cups vegetable broth, milk, and seasonings. Heat on medium-low until vegetables are tender—about 20 minutes.
- Remove bay leaves.
- Mix ½ cup cold vegetable broth and cornstarch together. Add to soup and bring to a boil for 2-3 minutes. This will help the soup thicken.
- Serve hot.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 170 (60 from fat) |
| Total fat | 7g |
| Saturated fat | 4g |
| Cholesterol | 20mg |
| Sodium | 180mg |
| Carbohydrate | 25g (4g dietary fiber, 8g sugar) |
| Protein | 5g |
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