Butternut Squash Chowder Recipe

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Ingredients:

Serving

2 (14 oz) packages frozen butternut squash, thawed
3 cups milk
2 1/2 tbsp cornstarch
1 (14 3/4 oz) can creamed corn
1/2 cup frozen peas, thawed
1 tbsp chicken bouillon granule
1/8 tsp cayenne pepper
2 tbsp butter
2 tbsp chopped chives or 2 tbsp green onions

Directions:

In a small bowl,combine cornstarch and milk until smooth.
In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.
Add corn, peas, bullion, cayenne and butter.
Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.
Stir in chives and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.44 Kcal (458 kJ)
Calories from fat	36.34 Kcal
		% Daily Value*
Total Fat	4.04g	6%
Cholesterol	12.76mg	4%
Sodium	304.18mg	13%
Potassium	249.05mg	5%
Total Carbs	13.19g	4%
Sugars	7.3g	29%
Dietary Fiber	0.87g	3%
Protein	4.82g	10%
Vitamin C	3.5mg	6%
Iron	0.4mg	2%
Calcium	158.8mg	16%

Amount Per 100 g
Calories	69.29 Kcal (290 kJ)
Calories from fat	23.01 Kcal
		% Daily Value*
Total Fat	2.56g	6%
Cholesterol	8.08mg	4%
Sodium	192.58mg	13%
Potassium	157.68mg	5%
Total Carbs	8.35g	4%
Sugars	4.62g	29%
Dietary Fiber	0.55g	3%
Protein	3.05g	10%
Vitamin C	2.2mg	6%
Iron	0.3mg	2%
Calcium	100.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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