Corn and Butternut Squash Chowder

Vegetarian
Gluten Free
Health score
12%
Corn and Butternut Squash Chowder
40 min.
4
332kcal

Suggestions

Looking for a delicious and nutritious vegetarian and gluten-free option that's perfect for a quick lunch or a light dinner? Look no further than this mouthwatering Corn and Butternut Squash Chowder! This scrumptious soup is not only packed with vibrant flavors and textures, but it's also a nutritional powerhouse, boasting a well-balanced caloric breakdown of protein, fat, and carbs.

With a preparation time of just 40 minutes and serving 4 generous portions, this chowder is the ideal choice for busy cooks who want to whip up a tasty and satisfying meal without spending hours in the kitchen. Whether you serve it as a hearty soup, an appetizing antipasti, a delightful starter, or a satisfying snack, this chowder is sure to impress your taste buds and keep you coming back for more.

The star of this recipe is the combination of tender butternut squash and sweet corn, elevated by the aromatic curry powder and seasoned with a touch of salt and pepper. The blend of vegetable broth and rich heavy cream creates a luxurious base that perfectly complements the natural sweetness of the ingredients. The use of a blender ensures a velvety smooth texture, while the optional garnishes add an extra layer of flavor and visual appeal.

So why wait? Dive into this delightful Corn and Butternut Squash Chowder and savor the deliciousness that awaits!

Ingredients

  • tablespoons vegetable oil 
  • 1.5 pounds butternut squash peeled seeded cut into 1-inch chunks ( 5 cups)
  • medium onion chopped
  • 10 ounces corn frozen thawed
  • 1.5 teaspoons curry powder 
  • serving coarse mustard 
  • 29 ounces vegetable stock canned
  • 0.5 cup cup heavy whipping cream 

Equipment

  • pot
  • blender

Directions

  1. In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.
  2. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper.
  3. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Nutrition Facts

Calories332kcal
Protein5.92%
Fat46.15%
Carbs47.93%

Properties

Glycemic Index
27.25
Glycemic Load
1.76
Inflammation Score
-10
Nutrition Score
19.400869413562%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.58mg

Nutrients percent of daily need

Calories:331.74kcal
16.59%
Fat:18.44g
28.36%
Saturated Fat:8.03g
50.2%
Carbohydrates:43.09g
14.36%
Net Carbohydrates:36.93g
13.43%
Sugar:7.56g
8.4%
Cholesterol:33.62mg
11.21%
Sodium:855.76mg
37.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.32g
10.64%
Vitamin A:18968.1IU
379.36%
Vitamin C:43.13mg
52.28%
Manganese:0.53mg
26.44%
Potassium:888.97mg
25.4%
Fiber:6.16g
24.63%
Vitamin E:3.45mg
23.03%
Vitamin B6:0.44mg
22.09%
Magnesium:87.85mg
21.96%
Folate:81.93µg
20.48%
Vitamin B1:0.27mg
17.73%
Vitamin B3:3.32mg
16.58%
Vitamin K:16.21µg
15.43%
Phosphorus:146.99mg
14.7%
Calcium:114.81mg
11.48%
Iron:2mg
11.13%
Vitamin B5:1mg
10.01%
Vitamin B2:0.16mg
9.57%
Copper:0.18mg
8.98%
Zinc:0.91mg
6.05%
Selenium:3µg
4.29%
Vitamin D:0.48µg
3.17%