Butternut Squash and Cauliflower Chowder

• 2 Tbs. unsalted butter
• 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 13 cups)
• 1 3/4 lb. butternut squash, peeled, seeded, and diced into 1/2-inch cubes (4 cups)
• 1 small head cauliflower florets, chopped or broken into bite-size pieces (4 1/2 cups)
• 2 Tbs. all-purpose flour
• 2 1/2 cups low-sodium vegetable broth
• 1 1/2 cups low-fat milk
• 1 bay leaf
• 2 sprigs fresh thyme
• 23 cup frozen corn
• 2 Tbs. grated lemon zest

1. Heat butter in large pot or Dutch oven over medium heat.
2. Add leek, and saute 4 to 5 minutes, or until softened.
3. Add butternut squash, and season with salt and pepper, if desired.
4. Add cauliflower, and sprinkle with flour.
5. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired.
6. Bring to a boil, then reduce heat to medium-low.
7. Simmer 10 minutes, or until vegetables are tender.
8. Stir in corn and lemon zest, and cook 2 to 3 minutes more.
9. Remove thyme sprigs.

butter, butternut squash, cauliflower, flour, vegetable broth, lowfat milk, bay leaf, thyme, frozen corn, lemon zest

Taken from www.vegetariantimes.com/recipe/butternut-squash-and-cauliflower-chowder/ (may not work)