Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Butternut Squash and Cauliflower Chowder

Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Servings
6

Ingredients

  • 2 Tbs. unsalted butter
  • 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 1/3 cups)
  • 1 3/4 lb. butternut squash, peeled, seeded, and diced into 1/2-inch cubes (4 cups)
  • 1 small head cauliflower florets, chopped or broken into bite-size pieces (41/2 cups)
  • 2 Tbs. all-purpose flour
  • 2 1/2 cups low-sodium vegetable broth
  • 1 1/2 cups low-fat milk
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2/3 cup frozen corn
  • 2 Tbs. grated lemon zest

Preparation

1. Heat butter in large pot or Dutch oven over medium heat. Add leek, and sauté 4 to 5 minutes, or until softened. Add butternut squash, and season with salt and pepper, if desired.

2. Add cauliflower, and sprinkle with flour. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, or until vegetables are tender.

3. Stir in corn and lemon zest, and cook 2 to 3 minutes more. Remove thyme sprigs.

Nutrition Information

  • Calories 172
  • Carbohydrate Content 29 g
  • Cholesterol Content 13 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 118 mg
  • Sugar Content 9 g