Butternut Squash and Cauliflower Chowder Recipe

Name: Butternut Squash and Cauliflower Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. unsalted butter; 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ 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 (4 1/2 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; ⅔ cup frozen corn; 2 Tbs. grated lemon zest

Servings: persons

2 Tbs. unsalted butter
1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ 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 (4 1/2 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
⅔ cup frozen corn
2 Tbs. grated lemon zest

1
Heat butter in large pot or Dutch oven over medium heat.
2
Add leek, and saute 4 to 5 minutes, or until softened.
3
Add butternut squash, and season with salt and pepper, if desired.
4
Add cauliflower, and sprinkle with flour.
5
Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired.
6
Bring to a boil, then reduce heat to medium-low.
7
Simmer 10 minutes, or until vegetables are tender.
8
Stir in corn and lemon zest, and cook 2 to 3 minutes more.
9
Remove thyme sprigs.

2084

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbs. unsalted butter, 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ 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 (4 1/2 cups), and more.

Yes, Butternut Squash and Cauliflower Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Cauliflower Chowder

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