Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.
- 2 Tbs. unsalted butter
- 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 1/3 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 (41/2 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
- 2/3 cup frozen corn
- 2 Tbs. grated lemon zest
1. Heat butter in large pot or Dutch oven over medium heat. Add leek, and sauté 4 to 5 minutes, or until softened. Add butternut squash, and season with salt and pepper, if desired.
2. Add cauliflower, and sprinkle with flour. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, or until vegetables are tender.
3. Stir in corn and lemon zest, and cook 2 to 3 minutes more. Remove thyme sprigs.
- Calories: 172
- Carbohydrate Content: 29 g
- Cholesterol Content: 13 mg
- Fat Content: 5 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 3 g
- Sodium Content: 118 mg
- Sugar Content: 9 g