Jimmy's Butternut Squash Chowder
Butternut Squash Chowder recipe
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butternut squash
steamed |
*
|
| 1 | cup |
sweet potatoes, or yams
peeled, diced |
|
| 1 | cup |
carrots
peeled, diced |
|
| 3 | cups |
water
|
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
onions
diced |
|
| 2 | teaspoons |
sea salt
|
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 1 ½ | teaspoons |
basil
chopped |
*
|
| ¾ | teaspoon |
rosemary leaves
chopped |
|
| ½ | teaspoon |
thyme
chopped |
*
|
| 2 | teaspoons |
sesame oil
|
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
green bell peppers
|
|
| 5 | teaspoons |
vegetable stock
|
*
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butternut squash
steamed |
*
|
| 237 | ml |
sweet potatoes, or yams
peeled, diced |
|
| 237 | ml |
carrots
peeled, diced |
|
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
onions
diced |
|
| 1E+1 | ml |
sea salt
|
|
| 7.5 | ml |
garlic
minced |
|
| 7.5 | ml |
basil
chopped |
*
|
| 3.8 | ml |
rosemary leaves
chopped |
|
| 2.5 | ml |
thyme
chopped |
*
|
| 1E+1 | ml |
sesame oil
|
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
green bell peppers
|
|
| 25 | ml |
vegetable stock
|
*
|
| 1.3 | ml |
paprika
|
|
Directions
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.
Sauté the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.
Now add the remaining ingredients and sauté for another 5 minutes.
Add the puréed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
Sprinkle with sliced scallions, toasted almonds and top with fresh cheese if desired.
