This is a print preview of "Butternut Squash Chowder" recipe.

Butternut Squash Chowder Recipe
by Global Cookbook

Butternut Squash Chowder
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  Servings: 6

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

Directions

  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. Add in the pureed vegetable mix, cook for another 5 - 10 min. Serve warm.
  5. This recipe yields 6 servings.