Butternut Squash Chowder

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

How to Make Butternut Squash Chowder


  1. Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.
  2. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.
  3. Now add the remaining ingredients and saute
    for another 5 minutes.
  4. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

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About Butternut Squash Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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