m ((Minor) Code cleanup. Report a problem) |
m (clean up, replaced: cal → calories) |
||
| Line 14: | Line 14: | ||
== Directions == |
== Directions == |
||
| − | # Over medium heat, saute the [[squash]] and [[apple]]s in the [[butter]] for 5 minutes, stirring occasionally. |
+ | # Over medium heat, saute the [[squash]] and [[apple]]s in the [[butter]] for 5 minutes, stirring occasionally. |
| − | # Add [[leek]]s and [[garlic]] and saute another 5 minutes. |
+ | # Add [[leek]]s and [[garlic]] and saute another 5 minutes. |
| − | # Add the broth and [[corn]] and simmer 10 minutes. |
+ | # Add the broth and [[corn]] and simmer 10 minutes. |
| − | # Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through. |
+ | # Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through. |
| − | # Sprinkle with the minced scallions. |
+ | # Sprinkle with the minced scallions. |
== Nutritional information == |
== Nutritional information == |
||
Per serving: |
Per serving: |
||
| − | * 300 |
+ | * 300 calories |
* 7g pro |
* 7g pro |
||
* 39g carb |
* 39g carb |
||
Revision as of 15:55, 1 December 2010
Ingredients
- 1 lbs acorn or butternut squash, peeled, seeded and finely chopped
- 3 tart apples, peeled, cored and finely chopped
- 3 tbsp unsalted butter
- 3 medium leeks, rinsed well and sliced
- 1 clove garlic, minced
- 4 cup vegetable broth
- 1½ cup frozen corn kernels
- 6 tbsp heavy cream
- ¼ tsp freshly grated nutmeg
- 4 scallions, finely minced-for garnish
Directions
- Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally.
- Add leeks and garlic and saute another 5 minutes.
- Add the broth and corn and simmer 10 minutes.
- Stir in the cream and nutmeg and heat just until warmed through.
- Sprinkle with the minced scallions.
Nutritional information
Per serving:
- 300 calories
- 7g pro
- 39g carb
- 15g fat (42%)