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===Ingredients=== |
===Ingredients=== |
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+ | * 1 lbs acorn or [[butternut squash]] |
* -peeled, seeded and finely |
* -peeled, seeded and finely |
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* -chopped |
* -chopped |
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[[Category:Butternut squash Recipes]] |
[[Category:Butternut squash Recipes]] |
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[[Category:Vegetable broth Recipes]] |
[[Category:Vegetable broth Recipes]] |
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| − | [[Category:Butter Recipes]] |
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[[Category:Heavy cream Recipes]] |
[[Category:Heavy cream Recipes]] |
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[[Category:Apple Recipes]] |
[[Category:Apple Recipes]] |
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[[Category:Leek Recipes]] |
[[Category:Leek Recipes]] |
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[[Category:Corn Recipes]] |
[[Category:Corn Recipes]] |
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Revision as of 06:38, 10 January 2010
Description
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 med leeks, rinsed well & sliced
- 1 cl garlic, minced
- 4 cup vegetable broth
- 1 1/2 cup frozen corn kernels
- 6 tbsp heavy cream
- 1/4 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 info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%)