Butternut Squash Chowder

butternut squash chowder

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.

butternut squash chowder

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.


butternut squash chowder

butternut squash chowder

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)


butternut squash chowder

After roasting and letting the squash cool, place chunks in a food processor to puree, adding veggie broth, and salt and pepper to taste.

butternut squash chowder

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.

butternut squash chowder

recipe inspired from Williams-Sonoma

Butternut Squash Chowder

Serving Size: 6-8

Butternut Squash Chowder

If you use Russet potatoes, you'll want to peel them.


  • 1 large butternut squash (about 3 1/4 lbs.)
  • 2 Tbs olive oil
  • 4 Tbs Kosher salt, plus more to taste
  • 1 Tsp pepper, plus more to taste
  • 3 1/2 cups vegetable broth
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1 tsp chopped fresh sage
  • 1 1/4 - 1 1/2 lbs dutch yellow potatoes, cut into 1/2-inch chunks (if using other potatoes, peel)
  • 1/4 cup white wine
  • 1/2 cup heavy cream


  1. Preheat oven to 425°
  2. Peel the butternut squash, trim top and bottom and cut in half at 'neck'
  3. Cut pieces in half lengthwise and remove seeds and stringy parts
  4. Cut into 1-inch chunks and place on baking sheet
  5. Drizzle with olive oil, tossing with hands to coat and season with salt and pepper
  6. Roast for 15 minutes, stir and roast until tender and brown, approx 10-15 more minutes
  7. Remove from the oven and let cool
  8. Transfer to food processor and pulse until smooth
  9. Add 1/2 cup of vegetable broth and season with salt and pepper to taste, pulsing to combine
  10. In a large pot, heat 1 Tbs of olive oil over medium heat
  11. Add onion, celery, bay leaf, sage, the 4 tsp salt and the 1 tsp of pepper
  12. Cook, stirring occasionally, for three minutes
  13. Add the wine and simmer for 1 - 2 minutes more
  14. Add the remaining three cups broth and bring just to a boil
  15. Reduce the heat to low and gently simmer until the potatoes are tender, about 15 minutes
  16. Add the squash puree and simmer for five minutes
  17. Remove the bay leaf
  18. Stir in the cream
  19. Serve immediately


The amount of pepper used will give this chowder a little spicy kick. You can always cut this down, if you so choose, but don't! It's really good this way!

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1 Comment

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    Kale Butternut Squash Salad
    January 15, 2015 at 8:16 am

    […] squash this winter.  I bought a few from Underwood Farms and after roasting a batch for my Butternut Squash Chowder, I had some left over.  Why not throw it in a […]

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