Butternut Squash Chowder Recipes

CORN AND BUTTERNUT SQUASH CHOWDER

Steps:

• In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

BUTTERNUT SQUASH CHOWDER

Steps:

• In a small bowl,combine cornstarch and milk until smooth.
• In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.
• Add corn, peas, bullion, cayenne and butter.
• Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.
• Stir in chives and serve.

BUTTERNUT SQUASH CHOWDER

Steps:

• In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
• Pour off all but 1 tablespoon of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 teaspoons salt and the 1 teaspoon pepper and cook, stirring occasionally, just until the vegetables are soft, about 5 to 6 minutes.
• Stir in the potatoes, cover and cook, stirring occasionally for 3 minutes.
• Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
• Add the butternut squash puree and bacon and simmer for 5 minutes. 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. Serve immediately.
• Making Squash Puree:.
• 2 butternut squash (about 3 3/4 pounds).
• Preheat oven to 350 degrees.
• Cut each squash in half and discard the seeds. Bursh cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
• Cool, scoop out the insides of the squash, and puree the flesh in a food processor. You should have about 4 cups or 32 ounces of pureed squash. Tip: You can freeze your squash puree to have on hand for other soups and recipes.

CHICKEN AND CORN CHOWDER WITH BUTTERNUT SQUASH

Steps:

• Cook bacon in large pot set over medium-high heat until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot.
• Add butter to pot and melt over medium-high heat.
• Add onions and 1/2 of the bell peppers.
• Saute until onions are soft, about 10 minutes.
• Add flour, stir 2 minutes.
• Mix in broth, then squash, potatoes and thyme.
• Bring to a boil.
• Reduce heat to medium-low and simmer uncovered until squash and potatoes are tender, about 12 minutes.
• Add corn, cream and the other half of bell peppers.
• Simmer until corn is tender, about 10 minutes.
• Add chicken, 1/2 cup green onions, and 1/4 cilantro.
• Simmer 5 minutes.
• Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1/2 cup green onions and cilantro.

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
• add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
• Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.

HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)

Steps:

• Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
• Stir in broth, potatoes, lima beans, corn and bell pepper.
• Boil then cover and simmer 15 minutes.
• Add ham.
• Whisk milk, flour, salt and nutmeg in a medium bowl.
• Stir milk mixture into pot and bring to boil.
• Stir a few minutes until thickened.