Butternut Squash Chowder – the perfect cold weather dinner for Fall. Butternut Squash is in season and if you’re not quite sure what to do with them, this recipe is for you!
I see many people walk past Butternut Squash displays and they don’t look twice at them. But part of the fun of farmers market’s is trying new things, so pick up a Butternut Squash or two for this chowder – spicy kick optional. These gorgeous squashes are from Biglieri Farms in Central California.
Start off by peeling the squash with a simple peeler. Cut off the tops and bottoms, then in half at the ‘neck’. Now cut those halves in half lengthwise.
Remove seeds and stringy part and cut into 1-inch chunks. Place on a baking sheet, drizzle with olive oil and season with salt and pepper – roast.
Meanwhile, prep the onions, celery and potatoes. I used these wonderful Baby Dutch Yellow Potatoes that don’t need to be peeled! They are from Magic Valley Growers and I think they may be the only ones growing these. This is my new favorite potato! (If you can’t find them locally, then try Melissa’s)
After roasting and letting the squash cool, place chunks in a food processor to puree, adding veggie broth, and salt and pepper to taste.
After cooking the veggies, adding the butternut squash puree and the rest of the ingredients, you’ll have this hearty and delicious chowder. You can also make this up to a day in advance, leaving out the cream until you reheat.
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