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Butternut Squash Chowder

Butternut Squash Chowder with detailed photo and video recipe – Combines with onion and potatoes for creaminess. I have made a lot of sweet treats lately, so it’s time for something a little healthier. The soup itself is lean and vegetable-rich, with butternut squash, combining with onion, spinach, and a few potatoes for a creamy texture, without the need for a lot of cream. 

This soup comes together really quickly, needing just enough time to simmer the vegetables to tenderness. Once tender, you can puree this soup a bit to blend the flavors, leaving just a bit of chunky vegetables for some color. During the coldest months, I love to enjoy soup.  I don’t make chowder often because of it’s tendency for high fat content.  

Variations to the Roasted Butternut Squash Chowder recipe:

  1. If you want a less intense butternut squash flavor, try cooking the squash right in the soup with the potatoes instead of roasting it.
  2. As always, taste test your chowder as you go.  Add more salt, pepper or half and half to suite your tastes.
  3. This recipe is easily doubled if you are serving a crowd or like leftovers.
  4. If you cut a whole squash you will likely have leftover butternut squash

Butternut Squash Chowder

Butternut squash combines with onion and potatoes for creaminess. I have made a lot of sweet treats lately, so it’s time for something a little healthier. The soup itself is
lean and vegetable-rich, with butternut squash, combining with onion, spinach, and
a few potatoes for a creamy texture, without the need for a lot of cream. 
Course Dinner, Lunch, Soups
Cuisine American
Keyword Butternut squash, creamy soup, potato, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Author Sowji’sKitchen

Ingredients

  • 8 OZ Butternut Squash Cubed
  • 4 Oz Light Cream
  • 1 tsp Seasoned salt blend
  • 1 Shallot
  • 1 Russet Potato
  • 4 tsp Mirepoix base
  • 2 oz Baby Spinach

Instructions 

  • Take a fry pan on medium heat.
  • Add potatobutternut squashshallot, ¼ tsp. salt, and a pinch of pepper to hot pan. 
  • Stir occasionally until lightly browned, 2-3 minutes.
  • Add 1 cup water and mirepoix base and stir to combine. Bring to a boil.
  • Once boiling, cover and reduce heat to medium.
  • Simmer until potato and butternut squash are fork-tender, 6-9 minutes.
  • Stir in creamspinach, and seasoned salt
  • Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-5 minutes.
  • If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
  • Serve into bowl
  • Serve hot soup with cheese bread on side.

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How to make Butternut Squash Chowder with Step by Step :

1.Take a fry pan on medium heat

2.Add potatobutternut squashshallot, ¼ tsp. salt, and a pinch of pepper to hot pan. 

Potato, butternut squash

3.Stir occasionally until lightly browned, 2-3 minutes.

Roast

4.Add 1 cup water and mirepoix base and stir to combine. Bring to a boil.

water

5.Once boiling, cover and reduce heat to medium.

Cook

6.Simmer until potato and butternut squash are fork-tender, 6-9 minutes.

Cook on tender

7.Stir in creamspinach, and seasoned salt

Spinach and seasoning

8.Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-5 minutes.

Mix well

9.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

10.Serve into bowl

Serve

11.Serve hot soup with cheese bread on side

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