Recipe: Appetizing Brad's butternut squash chowder

Brad's butternut squash chowder. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Add potato, butternut squash, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Try this gluten-free, dairy-free Butternut Squash & Scallop Chowder with Mexican flavors.

In a large heavy pot, heat oil over medium-high; add squash and onion. Here are some examples of the best recipes from this application: Vegan Butternut Squash Risotto Caramelized Butternut Squash Thick Omelet With Butternut Squash And Peas Brads Butternut Squash Chowder Cream Of Chicken W Butternut Squash Fried Butternut Squash Simple Creamy Butternut Squash Soup Thai Curry Butternut Squash Soup Roasted. Stir in the cream and adjust the seasonings with salt and pepper to taste. You can have Brad's butternut squash chowder using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's butternut squash chowder

1. You need 1 of small butternut squash.
2. You need 1 pt of heavy cream.
3. You need 1 tsp of minced garlic.
4. Prepare 1/2 tsp of white pepper.
5. Prepare 1 tsp of ground mustard.
6. It's 1/2 tsp of Himalayan pink salt.
7. It's 1 tbs of granulated chicken bouillon.
8. It's 1/4 cup of Velveeta cheese.
9. Prepare of garnish.
10. It's of grated smoked havarti cheese.
11. It's sprig of fresh rosemary.
12. You need of thickener.
13. It's 2 tsp of corn starch.
14. You need 1 tsp of cold water.

Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. Add corn, peas, bullion, cayenne and butter.

Brad's butternut squash chowder instructions

1. Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender..
2. When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half..
3. Remove from heat and let cool until mixture can be blended. Blend until smooth..
4. Return to pot and add water until mixture reaches 1 qt total..
5. Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil..
6. Just before boiling, mix the starch and water. Slowly add to soup while stirring..
7. Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy..

Using spoon, scrape out seeds from squash; reserve squash seeds. For the chowder, place a small bowl inverted inside a big bowl and scrape corn off cobs. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves.

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