Butternut Squash Chowder Recipe
Servings: 6
Ingredients
- 2 c. diced butternut squash
- 1/2 c. diced zucchini
- 1 c. minced peeled sweet potato
- 1 c. diced peeled carrots
- 3 c. water (including water
- 1/2 c. diced red bell pepper
- 1/2 c. diced onion
- 2 tsp sea salt
- 1 1/2 tsp chopped garlic
- 1 1/2 tsp minced basil
- 3/4 tsp minced rosemary
- 1/2 tsp minced thyme
- 2 tsp extra virgin olive oil
- 1/2 c. diced celery
- 1/2 c. diced green bell pepper
- 5 tsp Vogue Vegy base
- 1/4 tsp paprika
Directions
- Steam squash, sweet potatoes and carrots till tender.
- Blend the squash, sweet potatoes and carrots with the water till smooth and set aside.
- Saute/fry the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 min.
- Add in the remaining ingredients and saute/fry for another 5 min. Add in the pureed vegetable mix, cook for another 5 - 10 min. Serve warm.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 15 | 22% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 812mg | 34% |
| Potassium 362mg | 10% |
| Total Carbs 12.77g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.93g | 3% |
| Protein 1.38g | 2% |
