A recipe for Butternut Squash Chowder. Follow the simple recipe instructions for Butternut Squash Chowder shared by other home cooking experts.
Ingredients
2 c. Butternut squash, peeled, diced, and steamed until soft1 c. Sweet potato, peeled, diced, and steamed
1 c. Carrots, peeled, diced and steamed
3 c. water (including water left -over from steaming the veg)
1/2 c. Red bell pepper, diced
1/2 c. Onion, diced
2 Tsp. Sea salt
1 1/2 Tsp. Garlic, minced
1 1/2 Tsp. Basil, chopped
3/4 Tsp. Rosemary, chopped
1/2 Tsp. Thyme, chopped
2 Tsp. Sesame oil, olive oil, or other cooking oil
1/2 c. Celery, diced
1/2 c. Green bell pepper or zucchini, diced
5 Tsp. Vogue Veggie base
1/4 Tsp. Paprika
Directions
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and sautefor another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot. From DEEANNE's recipe files
