Butternut Squash and Cauliflower Chowder

• 2 Tbs. unsalted butter
• 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ cups)
• 1 ¾ lb. butternut squash, peeled, seeded, and diced into ½-inch cubes (4 cups)
• 1 small head cauliflower florets, chopped or broken into bite-size pieces (4½ cups)
• 2 Tbs. all-purpose flour
• 2 ½ cups low-sodium vegetable broth
• 1 ½ cups low-fat milk
• 1 bay leaf
• 2 sprigs fresh thyme
• ⅔ cup frozen corn
• 2 Tbs. grated lemon zest

Heat butter in large pot or Dutch oven over medium heat. Add leek, and sauté 4 to 5 minutes, or until softened. Add butternut squash, and season with salt and pepper, if desired.
Add cauliflower, and sprinkle with flour. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, or until vegetables are tender.

Stir in corn and lemon zest, and cook 2 to 3 minutes more. Remove thyme sprigs.
 

Serves 6 (1.5 c.); 172 calories.

 

VERDICT:  Pretty--creamy and pale orange--but a little bland.  Ramp up the seasoning or toss.