Butternut Squash Chowder Recipe

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Butternut Squash Chowder

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2 c
butternut squash, peeled, diced, steamed until soft
1 c
sweet potato, peeled, diced, steamed until soft
1 c
carrots, peeled, diced and steamed until soft
3 c
water, including water left over from steaming vegetables
1/2 c
red bell pepper, diced
1/2 c
onion, diced
2 tsp
sea salt
1.5 tsp
garlic, minced
1.5 tsp
basil, fresh chopped
1/2 tsp
thyme, fresh chopped
2 tsp
sesame oil, olive oil, or other cooking oil
1/2 c
celery, diced
1/2 c
green pepper or zucchini, diced
5 tsp
vegetable base
1/4 tsp

Directions Step-By-Step

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 saute
for another 5 minutes.
Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy