My roasted butternut squash chowder has intense butternut squash flavor in a creamy, luxurious comfort food! I roasted the squash and stirred it into the chowder at the last minute to help it to hold its unique flavor profile in this chowder.
Author: Alison's Allspice
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
4 cups cubed butternut squash
2 splashes olive oil, divided
1 medium onion, diced
1 medium red potato, diced
3 garlic cloves, minced
2 cups vegetable broth
½ tsp salt and black pepper each
¼ tsp basil and thyme, each
1 cup cooked white beans
½ cup corn
¾ cup half and half
Soup crackers, for serving (gluten free if necessary)
Instructions
Preheat oven to 400 F.
Toss butternut squash with a splash of olive oil on a parchment lined baking sheet. Bake in the preheated oven for 25 minutes, stirring once.
Meanwhile, heat a small dutch oven over medium heat. Add a splash of olive oil and the diced onion. Saute until the onion is translucent, about 5 minutes.
Stir in potato and garlic. Cook another 2-3 minutes.
Add vegetable broth, seasonings, beans, and corn. Bring to a boil and simmer for 20 minutes.
Stir in roasted butternut squash and half and half. Bring the chowder back to a simmer to heat through. Serve immediately with crackers.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-butternut-squash-chowder/