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Butternut Squash and Cauliflower Chowder

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Vegetarian Times recipe. A hearty soup that is relatively simple.

 2 tbsp butter
 1 medium leek, thinly sliced (1 1/3 cup)
 4 cups butternut squash, diced into 1/2 inch cubes
 1 head of cauliflower in bite-sized pieces (4 1/2 cups)
 2 tbsp flour
 2 ½ cups vegetable broth
 1 ½ cups milk (we use oat or rice milk)
 1 bay leaf
 2 sprigs of fresh thyme
 ⅔ cup frozen corn
1

Heat butter in a large saucepan, add leek and saute until softened. Add remaining ingredients except corn and bring to a boil. Reduce heat and cook until vegetables are tender, about 15 minutes.

2

Stir in corn and cook for 5 more minutes. Remove thyme springs and bay leaf. Season with salt and pepper.

Nutrition Facts

6 servings

Serving size