Brad's butternut squash chowder
This can be made by just boiling the squash, but roasting it adds a different flavor that I prefer.
Brad's butternut squash chowder
This can be made by just boiling the squash, but roasting it adds a different flavor that I prefer.
Open in Cookpad AppSteps
- 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.
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