Butternut Squash Chowder

Butternut squash is one of our favorite winter veggies. It’s so great roasted, as well as in other dishes like this Butternut Squash Chowder we’re making today. This chowder is perfect for a cold evening, and its perfect with some bread & butter.

Butternut Squash Chowder

To make this chowder you’ll need:

¼ cup  butter
1 cup diced Onion
1 Carrot (peeled and finely chopped)
5 cups peeled and cubed Butternut Squash
2 Apples (peeled& diced)
½ tsp Chinese Five-Spice Powder
½ tsp dried thyme
4 cups vegetable broth
1 cup apple cider
Salt and black pepper
½ cup heavy whipping cream

Butternut Squash Chowder

Star by melting the butter in a pot. Add the onion, carrot and butternut squash, and cook, stirring occasionally, until the vegetables start to soften. Add the apples, Five-Spice Powder, 3-1/3 cups of vegetable broth, and the apple cider. Bring to a boil, and let simmer. Cover the pot and simmer until the vegetables are very soft, 20 to 30 minutes.

Butternut Squash Chowder

 Once they’re softened, mash the  squash up with a potato masher. If you want a smoother consistency, mix it with an immersion blender or your food processor. Get it back to a simmer and add the heavy cream. That’s it! Just serve with a garnish of rosemary or tarragon.

Butternut Squash Chowder

We hope you all had a great Christmas, and are looking forward to the new year! Enjoy this butternut squash chowder as much as we did!

What is one of your favorite soups to make this time of year?

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Graze
Butternut Squash Chowder
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. ¼ cup butter
  2. 1 cup diced Onion
  3. 1 Carrot (peeled and finely chopped)
  4. 5 cups peeled and cubed Butternut Squash
  5. 2 Apples (peeled& diced)
  6. ½ tsp Chinese Five-Spice Powder
  7. ½ tsp dried thyme
  8. 4 cups vegetable broth
  9. 1 cup apple cider
  10. Salt and black pepper
  11. ½ cup heavy whipping cream
Instructions
  1. Star by melting the butter in a pot. Add the onion, carrot and butternut squash, and cook, stirring occasionally, until the vegetables start to soften.
  2. Add the apples, Five-Spice Powder, 3-1/3 cups of vegetable broth, and the apple cider. Bring to a boil, and let simmer. Cover the pot and simmer until the vegetables are very soft, 20 to 30 minutes.
  3. Once they’re softened, mash the squash up with a potato masher. Get it back to a simmer and add the heavy cream. That’s it! Just serve with a garnish of rosemary or tarragon.
Notes
  1. If you want a smoother consistency, mix it with an immersion blender or your food processor.
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