Butternut Squash Chowder



•            2 cups butternut squash, peeled & diced

•            1 cup sweet potatoes, peeled & diced

•            1 cup carrots, peeled & diced

•            1/2 red pepper, diced

•            1/2 cup onion, diced

•            3 cups low-sodium vegetable broth

•            1/2 cup zucchini, diced

•            2 tsp. salt

•            2 tblsp. olive oil

•            1 1/2 tsp. garlic, minced

•            1 tsp. each, basil, rosemary, thyme


1.            Steam squash, sweet potatoes, and carrots until done.

2.            Puree and blend steamed vegetables with broth until smooth and set aside.

3.            Sauté red pepper, onion, salt, garlic, and other spices in the oil over medium heat for 5 minutes. Then add the zucchini and sauté another 5 minutes.

4.            Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

Makes 4-5 servings.


Posted in FoodBank CookBook

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