Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Acorn or butternut squash peeled, seeded and finely chopped |
3 \N | Tart apples; peeled, cored and finely chopped |
3 tablespoons | Unsalted butter |
3 mediums | Leeks; rinsed well & sliced |
1 clove | Garlic; minced |
4 cups | Vegetable broth |
1½ cup | Frozen corn kernels |
6 tablespoons | Heavy cream |
¼ teaspoon | Freshly grated nutmeg |
4 \N | Scallions; finely minced, for garnish |
Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally. Add leeks and garlic and saute another 5 minutes.
Add the broth and corn and simmer 10 minutes. Stir in the cream and nutmeg and heat just until warmed through. Sprinkle with the minced scallions.
Nutritional info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%) Source: A Vegetarian Christmas by Nanette Blanchard Miami Herald 12/21/95 from Pooh's Recipe dbase (lisa_pooh@...) Submitted By "LISA CRAWFORD (POOH) IN PERRINE, FL" <LISA_POOH@...> On TUE, 26 DEC 1995 203752 ~0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini