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Ann Herzog-Olson: "I doubled the recipe because our garden had an ab…" Read More
10Ingredients
75Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 buttercup squash (medium, *, about 2 1/2 pounds)
- 3 Tbsp. Cabot Salted Butter
- 1/4 cup shallots (chopped)
- 1 tsp. minced garlic
- 3 cups chicken broth
- 2 cups corn kernels (fresh, or frozen corn kernels, thawed, plus more for garnish)
- 2 tsp. chopped fresh thyme (rosemary or sage)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/3 cup Cabot 2% Plain Greek-Style Yogurt (or Cabot Plain Greek-Style Yogurt)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1060mg44% |
| Potassium240mg7% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C2% |
| Calcium35% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ann Herzog-Olson 2 years ago
I doubled the recipe because our garden had an abundance of buttercup sauash. I Used sage and yellow onion (did not have shallots on hand). Delicious! Tell us when to add the onion/garlic…I missed it but perhaps I am wrong?