Butternut Squash Chowder
Sometimes recipes come from unexpected places. This
vegetarian Butternut Squash Chowder is one of those. My daughter had pictures
of a recipe card and directions from a friend of hers, who subscribes to a meal
kit delivery service. The service sends you meal ingredients in the right
amounts and step-by-step cooking instructions.
If all the recipes are like this one, I might have to sign
However, I did have two small problems with the directions.
The first was that quantities were not given for all the ingredients. But that
was pretty easy to figure out. The second was that it didn’t make enough!
The recipe said it served two, but this was probably meant as
a side with something else. So my version basically doubles all the ingredients
to provide enough food – you will likely want seconds!
To start, the butternut squash and potatoes are peeled and
cubed. Pieces that are 1 inch in size work best. As for quantity, one pound of
butternut squash is typically going to be only a half to a third of a typical sized
squash, so I only cut off as much as I need and refrigerate the rest.
Also, rather than using a peeler to skin, I prefer to cut
the squash in slices. Then, I use a knife and skin a little at a time. It just
seems to work better for me.
These cubes are cooked in a large skillet with olive oil and some sliced shallot, just until browned slightly. Then some mirepoix (carrots, celery and onion-as explained in Minestrone) and vegetable broth are added.
Heat the liquid to a boil, cover and simmer until the potatoes and squash are cooked through (about 10 minutes).
Then, add spinach, light cream and seasoned salt. Simmer the
mixture for a few minutes to thicken and it’s ready to serve!
This is a lovely sweet and savory delight!
Serve your Butternut Squash Chowder with some home made bread!
Butternut Squash Chowder
- 1 lb Butternut squash
- 2 russet potatoes
- 1 large shallot
- 4 oz baby spinach
- 1 small carrot chopped
- 1 small onion chopped
- 1 rib celery chopped
- 2 cups vegetable broth
- 8 oz light cream
- 2 tsp seasoned salt
- Salt and pepper
- Peel and cube the butternut squash and potatoes. Peel the shallot and slice thinly. Chop the spinach coarsely.
- Heat a large skillet on medium-high and add 1-2 tablespoons olive oil. Add potato, squash and shallot. Season lightly with salt and pepper.
- Cook, stirring occasionally, until lightly browned, about 2-3 minutes. Add mirepoix (carrot, celery and onion) and then vegetable broth and stir to combine. Bring to a boil, cover the pan and reduce heat to medium. Simmer until potato and squash are done (test by piercing with a knife).
- Stir in cream, spinach and seasoned salt. Bring back to a simmer and cook, stirring occasionally, until slightly thickened, about 3-5 minutes. (If too thick, add a little water until the desired consistency is reached)