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  • Butternut Squash Chowder

    0 votes
    Butternut Squash Chowder
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. diced butternut squash
    • 1/2 c. diced zucchini
    • 1 c. minced peeled sweet potato
    • 1 c. diced peeled carrots
    • 3 c. water (including water
    • 1/2 c. diced red bell pepper
    • 1/2 c. diced onion
    • 2 tsp sea salt
    • 1 1/2 tsp chopped garlic
    • 1 1/2 tsp minced basil
    • 3/4 tsp minced rosemary
    • 1/2 tsp minced thyme
    • 2 tsp extra virgin olive oil
    • 1/2 c. diced celery
    • 1/2 c. diced green bell pepper
    • 5 tsp Vogue Vegy base
    • 1/4 tsp paprika

    Directions

    1. Steam squash, sweet potatoes and carrots till tender.
    2. Blend the squash, sweet potatoes and carrots with the water till smooth and set aside.
    3. Saute/fry the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 min.
    4. Add in the remaining ingredients and saute/fry for another 5 min. Add in the pureed vegetable mix, cook for another 5 - 10 min. Serve warm.
    5. This recipe yields 6 servings.

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