Ingredients
- 4 scallions
- 3 tart apples
- 950 ml vegetable broth
- 425 gr acorn
- 230 gr corn kernels (frozen)
- 90 ml cream (heavy)
- 26 gr butter (unsalted)
- 1 gr nutmeg (freshly grated)
- 3 slices leeks
- some garlic
-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%)
