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Butternut Squash and Cauliflower Chowder
VEGETARIAN TIMES11Ingredients
45Minutes
150Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. unsalted butter
- 1 leek (medium, halved lengthwise, rinsed, then thinly sliced, 1 ⅓ cups)
- 1 3/4 lb. butternut squash (peeled, seeded, and diced into ½-inch cubes, 4 cups)
- 1 head cauliflower florets (chopped or broken into bite-size pieces, 4½ cups)
- 2 Tbsp. 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 Tbsp. grated lemon zest
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol15mg5% |
Sodium95mg4% |
Potassium660mg19% |
Protein4g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A290% |
Vitamin C60% |
Calcium15% |
Iron10% |
* 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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