Butternut Squash, Cauliflower, & Potato Chowder

Butternut Squash, Cauliflower, & Potato Chowder



Prep Time: 30 Min

Cook Time: 1 Hr - 1 Hr 15 Min

1. Prepare the butternut squash using one of the two provided methods.

 

1. In a large pot, begin melting the ¼ C butter with a drizzle of EVOO. Once bubbly, add the onions, carrot, celery, pepper flakes, a few cracks of pepper, and a ¼ tsp. sea salt. Stir and cook 5 – 6 minutes.

 

1. Stir in the garlic and continue cooking 2 minutes. Add the cauliflower, potato, butternut squash, remaining salt, bay leaves, and 6 sprigs of thyme. Cover and cook 3 minutes stirring a few times.

 

1. Pour in the vegetable stock and bring to a boil on medium. After boiling for 1 minute, add the vegeta and white pepper. Reduce heat to med low, cover, and simmer 15 minutes.

 

1. Combine the remaining butter with the flour in a small drinking glass. Ladle some of the hot broth into the glass. Whisk vigorously until blended and thick. Return this slurry back to the soup along with the corn and stir. Remove the thyme sprigs and add the 6 remaining sprigs to the soup. Simmer another 15 min until slightly reduced.

 

1. For service, some fresh thyme and a slice of lemon work beautifully. ENJOY!

                   Grocery List

• ¼ C + 1 ½ Tbsp. Unsalted Butter
• Drizzle EVOO
• 1 Butternut Squash
• 3 Yellow Potatoes, diced
• 1 Head Cauliflower, pulsed down in food processor
• 1 large Carrot, peeled & diced
• 3 stalks Celery, diced
• 2 Yellow Onions, diced
• 3 cloves Garlic, crushed & minced
• 1 ½ C Frozen Sweet Corn
• 5 C Low Sodium Vegetable Stock
• 12 sprigs fresh Thyme + Garnish
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Sea Salt
• 1 Tsp. Vegeta Seasoning
• 2 Bay Leaves
• ¼ Tsp. White Pepper
• Cracked Pepper
• 2 Tbsp. AP Flour
• 1 Lemon, cut in to slices

​         PREPARING THE BUTTERNUT SQUASH

1. Fill a large pot with enough cold water to fill cover half the squash. Once boiled, add the squash, cover, and boil 12 – 15 minutes. Strain and set out to cool. Once cool enough to handle, remove the skin by slicing it off with a knife and dicing the butternut squash flesh. Set aside.
2. Roast the squash. Slice the squash lengthwise and scoop out the insides. Season the flesh side with sea salt, pepper flakes, and black pepper. Drizzle with oil and place face down on a baking sheet. Roast at 425 F for 25 – 30 minutes. The squash will not be fully cooked but once cooled, will be easily removed from skin. Dice the squash and set aside.