Corn and Butternut Squash Chowder

VegetarianDairy
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Ingredients

  • 2 tablespoons vegetable oil ⓘ
  • 1 12 lbs butternut squash, cut into 1-inch cubes ⓘ
  • 1 medium onion, chopped ⓘ
  • 1 (10 ounce) box frozen corn, thawed ⓘ
  • 1 12 teaspoons curry powder ⓘ
  • coarse salt and pepper ⓘ
  • 2 (14 1/2 ounce) cans vegetable broth ⓘ
  • 12 cup heavy cream ⓘ

Instructions

  1. Add squash cubes and onion to hot oil.
  2. Cook for 6 minutes.
  3. Add corn and curry powder.
  4. Cook 2 minutes.
  5. Add salt and peppwer to taste.
  6. Add broth.
  7. Cook 25 minutes.
  8. Remove 1/2 of the soup.
  9. Blend until smooth.
  10. Recombine.
  11. Stir in cream and heat through but do not boil.

Nutrition & Diet Analysis (per serving)

386 kcal 19% DV
Protein Fat Carbs

Macronutrients

Protein 6.4g 13% DV
Total Fat 29.7g 38% DV
Carbs 31g 11% DV
Fiber 14.9g 53% DV
Sugar 5g 10% DV

Electrolytes

Sodium 10025.8mg 100% DV
Potassium 510.8mg 11% DV
Cholesterol 41.8mg 14% DV

Vitamins & Minerals

Vitamin A 446mcg 50% DV
Vitamin C 7.8mg 9% DV
Vitamin D 0.4mcg 2% DV
Calcium 176.3mg 14% DV
Iron 5.5mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

frozen corn curry powder heavy cream butternut squash onion vegetable oil vegetable broth salt

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