Brad's butternut squash chowder
Brad's butternut squash chowder

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's butternut squash chowder. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

It's also high in fiber to keep you full and satisfied. Heat butter in a large pot. Add leeks and sauté on medium, until softened.

Brad's butternut squash chowder is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Brad's butternut squash chowder is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have brad's butternut squash chowder using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brad's butternut squash chowder:
  1. Prepare 1 small butternut squash
  2. Take 1 pt heavy cream
  3. Take 1 tsp minced garlic
  4. Get 1/2 tsp white pepper
  5. Make ready 1 tsp ground mustard
  6. Make ready 1/2 tsp Himalayan pink salt
  7. Get 1 tbs granulated chicken bouillon
  8. Prepare 1/4 cup Velveeta cheese
  9. Prepare garnish
  10. Get grated smoked havarti cheese
  11. Make ready sprig fresh rosemary
  12. Prepare thickener
  13. Prepare 2 tsp corn starch
  14. Take 1 tsp cold water

This chowder has all the earmarks of a classic fall/winter meal: hearty, warming, and, well, hot. Why are we serving it to you as spring dawns over the land? A delicious roasted butternut squash chowder, with lots of carrots, potatoes, onions and celery, topped off with bacon croutons. Roasted butternut squash combines with carrots and potatoes for creaminess.

Instructions to make Brad's butternut squash chowder:
  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.

I have made a lot of sweet treats lately, so it's time for. Roasting the squash before adding it to the soup concentrates its sweet flavor. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. This Butternut Squash Chicken Chowder is creamy, flavorful and packed with nutrition. The best part is, since this delicious soup counts as one While your chowing down on your chowder, make sure to log it in the NuMi app!

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