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
up!
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
This is a lovely sweet and savory delight!
Serve your Butternut Squash Chowder with some home made bread!
Butternut Squash Chowder
Recipe details
- 4 servings
- Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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