I love winter squash. Every kind, acorn, spaghetti, pumpkin, butternut…oh butternut! Butternut is my favorite and I can't escape it! I could eat it every day and will probably post recipes enough to make you think I do! I can't think of a better way to introduce my love of this sweet squash than to make a chowder! I creamed up some squash and corn and this hearty low calorie soup was born!
Yields: 4 servings. Prep time: 30 minutes. Calories: 125 per serving
2 cups of chicken or vegetable stock
2 cups of cooked butternut squash
1 small can of corn
1 and 1/2 cups of almond milk (or regular milk if you prefer)
1 heaping tbs. of corn starch
1 tsp. of garlic powder
Scant 1/2 tsp of allspice
Salt and pepper to taste
1 slice of smoked Gouda or your favorite cheese( I found the smoky and creamy quality of Gouda perfect for this soup)* omit the cheese to keep this recipe vegan-it will still be yummy!
1 handful of fresh basil leaves
Pour chicken stock into a medium size sauce pan and heat on medium. Place cooked squash and corn in a blender or food processor with 1/2 cup of almond milk. Purée until smooth and add to the stock in the pot.
In a small bowl, whisk corn starch into the remaining 1 cup of almond milk until the clumps are gone. Add the milk mixture to the soup and turn up the heat until bubbling. Stir often with the whisk to keep from clumping or sticking to the bottom of the pan.
Chop the basil leaves and add to the soup. Save 4 small leaves as garnishes if desired. Stir in and cook until the leaves are softened(about 1 minute). Add in spices and cheese. I didn't bother to shred the cheese, I just broke it into smaller pieces. Stir until spices are well mixed and the cheese is melted. Continue to heat until the soup thickens.
Ladle into a bowl, top with cracked black pepper and garnish with basil leaf. This soup pairs nicely with a salad and a slice of ciabatta- perfect fall comfort food at 125 calories per serving!