Butternut Squash Chowder

Butternut Squash Chowder

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6

    • About This Recipe

    “A quick, easy and spicy vegetable chowder. Add a green salad and Carrot Bread ? from Mimi’s Cafe for a delightfull meal.”

    Ingredients

  • 2 (14ounce) packages frozen butternut squash, thawed
  • 3cupsmilk
  • 2 1/2 tablespoonscornstarch
  • 1 (14 3/4 ounce) cans creamed corn
  • 1/2 cupfrozen peas, thawed
  • 1tablespoonchicken bouillon granule
  • 1/8 teaspooncayenne pepper
  • 2tablespoonsbutter
  • 2tablespoonschopped chives or 2tablespoonsgreen onions

    • Directions

  • 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.

    • Reviews

  • “This was very rich and creamy – you’d swear these had to be cream and melted cheese in this (yet there is neither).This was very simple to prepare, and produced excellent results.The taste is creamy and rich – kind of like a cream of potato & corn taste,actually, but with the lovely orange color from the squash (see photo, once it shows up).Rather than using the frozen squash, I used a fresh butternut squash that I cooked first and mashed without any seasonings.It was about 3 cups mashed squash.Next time,I will leave out the peas,even though I enjoy peas, they jusn’t didn’t feel necessary in this.The cayenne gave it a nice flavor and I didn’t find it very spicy – you could certainly use a bit less if you wanted to.”

  • “Love it!”

  • “Delicious!!!! Our store does not sell frozen butternut squash so I used frozen butternut squash from my mother in law’s last years harvest. I used my Cuisinart because I was not sure if the packaged squash was pureed or if it was precooked. I did let the chowder simmer a bit longer.The chowder tasted as if there was tons of heavy cream in it and there was not a drop!!! This is a FAB recipe. I had a bowl for dinner and was totally satisfied! Thank you so much Lorac! I hope you feel better soon! Much Love, NC!”

  • “I only had one 14 oz package of fresh butternut squash chunks, so I Cuisinarted the squash and halved the recipe… and after feeding three adults and three kids, I still had leftovers. I also added a couple dashes of half and half. Creamy, spicy, squashy goodness.”

  • “Great reviews from guests on a chilly night.They loved the flavor and texture of the soup.”

  • “I couldn’twait to give this a try. I know how good frozen squash is (since I have a pasta sauce listed on Zaar). This was so easy. The most difficult part was getting the frozen squash out of the box. I used Adobe powder in place of cayenne and added 1 tsp. of brown sugar (I love sugar with squash) and it was perfect. I had two large bowls with crushed Ritz crackers and it was a perfect lunch.Roxygirl”

  • “This is an excellent soup.I didn’t use butternut squash; I used acorn that had been roasted with butter.Therefore, I also eliminated the additional butter in the recipe.I added cumin and minced onion and didn’t use the peas.Very good!!My acorn squash was leftover from last night’s dinner.I think that this soup will be my staple for leftover squash.”

  •