Fall Squash Chowder

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 153.8
  • Total Fat: 6.0 g
  • Cholesterol: 16.8 mg
  • Sodium: 491.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Fall Squash Chowder calories by ingredient
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Delicious, Easy and Healthy Delicious, Easy and Healthy
Number of Servings: 17


    Canola Oil, 4 tbsp
    Leeks, 145 grams
    Pumpkin, 635 gram(s)
    Purple Potato, 329 gram(s)
    Butternut Squash, 1502 gram
    Chicken Broth, College Inn Organic, 5 cup
    Water, bottled, 3 cup
    Milk, Organic Low-fat, Greenwise, 2 cup
    Parsley, 2 tbsp
    Sage, ground, 1 tbsp
    Sausage, Turkey Smoked, Oscar Mayer, 7 serving


Sauté leeks for 3 minutes in oil. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add milk, herbs and sausage. Season to taste; add brown sugar if desired. To serve, spoon into hollowed out squash or warmed tureen and garnish with sausage. Makes 17, 1-cup servings.

Number of Servings: 17

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