Recipe: Tasty Brad's butternut squash chowder

Brad's butternut squash chowder. Butternut Squash Chowder. with cheesy ciabatta. We're excited to inaugurate this year's soups with this delicious chowder, full of sweetness, warmth, and all the good hearty things we all need to prepare for cold days ahead. A delicious roasted butternut squash chowder, with lots of carrots, potatoes, onions and celery, topped off with bacon croutons.

Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash.*SUBSCRIBE for new episodes every week. Cut the neck from the bulb of the squash. Be the first to rate & review! To make Brad's butternut squash chowder you need 14 ingredients and just 7 steps. Here is how you cook that.

Ingredients

1. You need 1 of small butternut squash.
2. It's 1 pt of heavy cream.
3. You need 1 tsp of minced garlic.
4. You need 1/2 tsp of white pepper.
5. It's 1 tsp of ground mustard.
6. Prepare 1/2 tsp of Himalayan pink salt.
7. It's 1 tbs of granulated chicken bouillon.
8. It's 1/4 cup of Velveeta cheese.
9. You need of garnish.
10. It's of grated smoked havarti cheese.
11. You need sprig of fresh rosemary.
12. You need of thickener.
13. Prepare 2 tsp of corn starch.
14. You need 1 tsp of cold water.

Butternut squash creamy pasta with kale & bacon topping. Butternut squash makes a wonderful soup, and this chowder is no exception. To start, the butternut squash and potatoes are peeled and cubed. As for quantity, one pound of butternut squash is typically going to be only a half to a third of a typical sized.

Brad's butternut squash chowder step by step

1. Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender..
2. When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half..
3. Remove from heat and let cool until mixture can be blended. Blend until smooth..
4. Return to pot and add water until mixture reaches 1 qt total..
5. Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil..
6. Just before boiling, mix the starch and water. Slowly add to soup while stirring..
7. Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy..

Stir in the cream and adjust the seasonings with salt and pepper to taste. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. While the squash is cooking (at this stage you can also start on your cornbread, see recipe below), cut up your shallot/onion and your leek (or other veggies), and sauté them in a non-stick pan in a little olive or avocado oil until. Butternut Squash Chowder soup having vegetable-rich, with butternut squash, onion, spinach, and potatoes for a creamy texture.