Butternut Squash Chowder Recipe Recipe

Name: Butternut Squash Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 c. diced butternut squash; 1/2 c. diced zucchini; 1 c. minced peeled sweet potato; 1 c. diced peeled carrots; 3 c. water (including water; 1/2 c. diced red bell pepper; 1/2 c. diced onion; 2 tsp sea salt; 1 1/2 tsp chopped garlic; 1 1/2 tsp minced basil; 3/4 tsp minced rosemary; 1/2 tsp minced thyme; 2 tsp extra virgin olive oil; 1/2 c. diced celery; 1/2 c. diced green bell pepper; 5 tsp Vogue Vegy base; 1/4 tsp paprika

Servings: persons

2 c. diced butternut squash
1/2 c. diced zucchini
1 c. minced peeled sweet potato
1 c. diced peeled carrots
3 c. water (including water
1/2 c. diced red bell pepper
1/2 c. diced onion
2 tsp sea salt
1 1/2 tsp chopped garlic
1 1/2 tsp minced basil
3/4 tsp minced rosemary
1/2 tsp minced thyme
2 tsp extra virgin olive oil
1/2 c. diced celery
1/2 c. diced green bell pepper
5 tsp Vogue Vegy base
1/4 tsp paprika

1
Steam squash, sweet potatoes and carrots till tender.
2
Blend the squash, sweet potatoes and carrots with the water till smooth and set aside.
3
Saute/fry the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 min.
4
Add in the remaining ingredients and saute/fry for another 5 min.
5
Add in the pureed vegetable mix, cook for another 5 - 10 min.
6
Serve warm.
7
This recipe yields 6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 c. diced butternut squash, 1/2 c. diced zucchini, 1 c. minced peeled sweet potato, 1 c. diced peeled carrots, and more.

Yes, Butternut Squash Chowder Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Chowder Recipe

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