Recipe #6662
Acorn Squash and Black Bean Chowder
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 25 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Saputo |
Could also interest you
Recipe ingredients
- 5 slices bacon, cut in thin strips
- 600 g (1 L / 4 cups) acorn squash, peeled, in large dice
- 1 L (4 cups) vegetable stock
- 400 ml (1 container) fat free Creama
- 10 mL (2 tsp.) lemon juice, freshly squeezed
- 250 mL (1 cup) canned black beans, rinsed and, drained
- Salt and freshly ground pepper to taste
- 30 mL (2 Tbsp.) chives, finely chopped
Preparation
In a large skillet sauté the bacon until crisp and golden. Remove all but 30 ml (2 tbsp) of the fat. Add the squash and sauté for 2 minutes more.
Add the stock and simmer for 10 minutes or until the squash is tender.
Add the fat free Creama, lemon juice and black beans and return to a simmer.
Season to taste, garnish with chives and serve.
Suggestion
Fresh or frozen corn kernels would make a nice addition to this soup.If freezing: Omit the fat free Creama. When ready to serve, defrost the soup and reheat over low heat. Add the Creama and serve as directed.
All rights reserved © Saputo inc. 2010
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Rio Star Grapefruit and Black Bean Chiles Rellenos
- Vegetarian Black Bean Chili
- Black Bean Quesadillas
- Cheese Chowder
- Parmentier Leek Chowder
- Roasted Acorn Squash with Rosemary
- Garlicky Potato Chowder
- Pork Chops and Acorn Squash Purée
- Catelli® Healthy Harvest® Penne with Black Bean & Corn Salsa
- Pumpkin-White Bean Chowder with Garlic Croutons
Black Bean Quesadillas
You like this recipe?
Please comment it with your account