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:
- If you want a less intense butternut squash flavor, try cooking the squash right in the soup with the potatoes instead of roasting it.
- As always, taste test your chowder as you go. Add more salt, pepper or half and half to suite your tastes.
- This recipe is easily doubled if you are serving a crowd or like leftovers.
- If you cut a whole squash you will likely have leftover butternut squash.
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How to make Butternut Squash Chowder with Step by Step :
1.Take a fry pan on medium heat
2.Add potato, butternut squash, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan.
3.Stir occasionally until lightly browned, 2-3 minutes.
4.Add 1 cup water and mirepoix base and stir to combine. Bring to a boil.
5.Once boiling, cover and reduce heat to medium.
6.Simmer until potato and butternut squash are fork-tender, 6-9 minutes.
7.Stir in cream, spinach, and seasoned salt.
8.Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-5 minutes.
9.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
10.Serve into bowl
11.Serve hot soup with cheese bread on side