Butternut Squash & Corn Chowder

Butternut Squash & Corn Chowder
Butternut Squash & Corn Chowder
  • prep: 15 min
  • cook: 40 min
  • total: 55 min
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  • servings:
  • Summary

    Roasted butternut squash and potato soup made with corn stock and fresh corn.

    Ingredients

    • 4 ears of corn, kernels removed and ears reserved
    • 2 leeks (or 1 large onion), thinly sliced
    • 2 small (or 1 large) butternut squash, cubed
    • 2-3 large potatoes, cubed
    • 4 cloves garlic, not peeled
    • 3 sprigs fresh oregano (or ½ teaspoon dried oregano)
    • ? cup olive oil (or more if needed)
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon crushed red pepper flakes

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 120 % Daily Value *
    • Total Fat: 1 g 1.73%
    • Saturated Fat: 0 g 1.37%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 353 mg 14.69%
    • Calcium: 33 mg 3.31%
    • Potassium: 499 mg 14.24%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.66%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 27 g %
    • Dietary Fiber: 4 g 14.4%
    • Sugar: 8 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 236.53%
    • Vitamin C 29.53%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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