Corn and squash chowder
Both comforting and fast, soup lunches are must-haves for cold autumn days. Rich in vegetables, protein and fibre with almost as much calcium as a glass of milk, this chowder is a nutritious idea for a healthy lunch box. It is also the obvious choice for an insulated container lunch!
- In a large saucepan, soften the onion and garlic in oil for 10 minutes or until the onion is translucent.
- Add milk, 2-3 sprigs of sage and squash pieces. Simmer for about 15 minutes or until squash is soft. Remove sage and set aside.
- In the blender, purée the mixture until smooth. Put the mixture into a pan. Stir in corn, beans, salt and pepper. Simmer for 10 minutes.
- When serving, garnish the chowder with the roasted pumpkin seeds and some fresh chopped sage leaves.