Roasted Butternut Squash Chowder
 
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Cook time
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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:
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
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. Stir in potato and garlic. Cook another 2-3 minutes.
  5. Add vegetable broth, seasonings, beans, and corn. Bring to a boil and simmer for 20 minutes.
  6. 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/