Calling out to all butternut squash fans, this soup is for you! 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. In leftovers, the squash will become more mellow and start to take on the flavor of the chowder.
During the coldest months, I love to enjoy soup. I don’t make chowder often because of it’s tendency for high fat content. It was a nice way to switch things up from my vegetable soup recipe, and my thai butternut squash soup!
What is your favorite soup? There are so many delicious soups out there I don’t think I could pick just one! Share with us in the comments!
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. Try butternut squash spinach pie, butternut squash queso, or buttnut squash salad to use up the leftovers!
- 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)
- 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.
This is such a great idea for a veggie alternative to seafood chowder! I will have to try it!
Thanks Kat! I think you will love the recipe!
Usually we just roast butternut squash with some cinnamon sugar. But this sounds way better! Any kind of chowder is really delicious.
I totally agree, chowder is so good! Thanks Heather!
This chowder looks amazing! I love the taste of butternut squash.
Thanks for sharing it with us at Fiesta Friday! Happy 2018!
Thank you Sandhya! Happy New Year!
It’s squash season and this is a great looking soup! I’d love for you to share over at a new party called Let’s Party https://themarkandjanshow.com/2017/12/27/lets-party-1/ … look forward to seeing you there!
I will check it out! Thanks Jan!
There are so many of my favorite ingredients in this, it sounds delicious!
I really enjoyed the recipe, I think you will too!