Butternut squash and corn chowder Recipe

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Ingredients:

Serving

Directions:

Heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth- (may put several batches in a regular blender) return to pot, bring to a boil.
Add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	542.16 Kcal (2270 kJ)
Calories from fat	272.86 Kcal
		% Daily Value*
Total Fat	30.32g	47%
Cholesterol	28.39mg	9%
Sodium	534.37mg	22%
Potassium	1073.38mg	23%
Total Carbs	60.58g	20%
Sugars	16.02g	64%
Dietary Fiber	7.79g	31%
Protein	12.81g	26%
Vitamin C	73.4mg	122%
Vitamin A	1.9mg	65%
Iron	5.1mg	28%
Calcium	177.1mg	18%

Amount Per 100 g
Calories	87.44 Kcal (366 kJ)
Calories from fat	44.01 Kcal
		% Daily Value*
Total Fat	4.89g	47%
Cholesterol	4.58mg	9%
Sodium	86.18mg	22%
Potassium	173.11mg	23%
Total Carbs	9.77g	20%
Sugars	2.58g	64%
Dietary Fiber	1.26g	31%
Protein	2.07g	26%
Vitamin C	11.8mg	122%
Vitamin A	0.3mg	65%
Iron	0.8mg	28%
Calcium	28.6mg	18%

* 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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