Welcome fall with this delectable soup. This skinny chowder is full of vegetables, and has only 170 calories per serving! It’s also high in fiber to keep you full and satisfied. It has an amazing, sweet-’n-savory taste that’ll make you go back for seconds.
Butternut Squash and Cauliflower Chowder
Recipe Type: Soup
Serving Size: 2 cups
Makes 8 servings
- 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
- 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)|
|Carbohydrate||25g (4g dietary fiber, 8g sugar)|
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