Butternut squash chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butternut squash; peeled, diced, and steamed until soft |
| 1 | cup | Sweet potato; peeled, diced, and steamed) |
| 1 | cup | Carrots; peeled, diced and steamed |
| 3 | cups | ;water (including water left over from steaming the veg) |
| ½ | cup | Red bell pepper; diced |
| ½ | cup | Onion; diced |
| 2 | teaspoons | Sea salt |
| 1½ | teaspoon | Garlic; minced |
| 1½ | teaspoon | Basil; chopped |
| ¾ | teaspoon | Rosemary; chopped |
| ½ | teaspoon | Thyme; chopped |
| 2 | teaspoons | Sesame oil, olive oil, or other cooking oil |
| ½ | cup | Celery; diced |
| ½ | cup | Green bell pepper or zucchini; diced |
| 5 | teaspoons | Vogue Vegy base |
| ¼ | teaspoon | Paprika |
Directions
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.
Saute 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 saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
From DEEANNE's recipe files