Welcome to a delightful culinary discovery that promises to become a staple in your kitchen: a truly exceptional Vegetarian Butternut Squash Chowder. Sometimes, the most cherished recipes find their way to us from the most unexpected sources. This particular chowder, rich in flavor and wonderfully comforting, is one such gem. Its origin story traces back to a meal kit delivery service, a concept that offers pre-portioned ingredients and step-by-step instructions directly to your door. My daughter stumbled upon this recipe through a friend who subscribes to such a service, and thankfully, she shared the essence of this incredible dish with me.
Upon first glance, I was intrigued. The idea of a creamy, savory, yet sweet butternut squash chowder instantly appealed. However, the initial recipe, as presented, had a couple of minor drawbacks. Firstly, some ingredient quantities were not explicitly listed, requiring a bit of culinary intuition to fill in the blanks. This was easily remedied with a seasoned cook’s touch. Secondly, and perhaps more significantly, the original recipe was designed to serve only two people, likely intended as a side dish rather than a hearty main course. For a chowder this delicious, that simply wouldn’t do! My enhanced version doubles the quantities, ensuring there’s plenty to go around for a satisfying meal, and likely enough for coveted seconds or even a delightful lunch the next day. If all meal kit recipes are this good, I might just have to subscribe myself!
This Butternut Squash Chowder isn’t just a meal; it’s an experience. It brings together the natural sweetness of butternut squash with the earthy goodness of potatoes, all enveloped in a creamy, perfectly seasoned broth. It’s a testament to how simple, wholesome ingredients can transform into something truly extraordinary. Ideal for a cozy evening, a chilly autumn day, or any time you crave a bowl of pure comfort, this vegetarian chowder is designed to nourish both body and soul. Prepare to fall in love with its harmonious blend of flavors and its wonderfully satisfying texture.
Crafting Your Delicious Butternut Squash Chowder: A Step-by-Step Guide
Making this butternut squash chowder is a straightforward and rewarding process. It begins with careful preparation of your core ingredients, setting the stage for the rich flavors to develop. You’ll want to start by peeling and cubing your butternut squash and potatoes. Aim for pieces that are roughly 1 inch in size; this ensures even cooking and a delightful texture in every spoonful. Uniformity is key here for optimal results.
When it comes to butternut squash, a typical squash from the grocery store can be quite large. For this recipe, you’ll generally need about one pound, which usually amounts to only a half or a third of a standard-sized squash. Don’t feel compelled to use the entire squash if you don’t need it; simply cut off the required amount and refrigerate the remainder for another delicious recipe later in the week. Butternut squash is incredibly versatile, so you’ll find plenty of uses for any leftovers.
A note on peeling butternut squash: while a vegetable peeler can work, I find it much easier and safer to use a knife. My preferred method is to first cut the squash into manageable slices or rings. Then, with each slice laid flat on a cutting board, carefully use a sharp knife to cut away the skin a little at a time. This technique provides better control and makes the peeling process surprisingly simple. Once peeled, proceed to cube the squash into those uniform 1-inch pieces. This meticulous preparation ensures that your squash cooks perfectly, becoming tender and sweet without turning mushy.
The Heart of the Chowder: Sautéing and Simmering
Once your butternut squash and potatoes are prepped, the cooking truly begins. In a large, sturdy skillet or Dutch oven, heat a generous drizzle of olive oil over medium-high heat. Add the cubed squash and potatoes along with thinly sliced shallots. Shallots provide a delicate, sweet onion flavor that complements the squash beautifully, adding depth without overpowering. Season lightly with salt and freshly ground black pepper at this stage. Sauté, stirring occasionally, just until the vegetables begin to brown slightly. This browning process, known as caramelization, is crucial as it develops a foundational layer of rich flavor that will permeate your entire chowder.
Next, introduce the mirepoix – a classic aromatic base of finely chopped carrots, celery, and onion. This trio is essential for building a robust and flavorful foundation for many soups and stews, including this butternut squash chowder. Stir the mirepoix into the skillet, allowing it to soften for a few minutes. Then, pour in the vegetable broth. Vegetable broth is an excellent choice for keeping this chowder vegetarian, ensuring a clean and vibrant flavor profile. Stir everything to combine, making sure all the vegetables are well-coated and submerged in the liquid.
Bring the liquid to a rolling boil, then reduce the heat to medium-low, cover the pan, and let it simmer gently. The simmering process is where the magic truly happens, allowing the potatoes and squash to become wonderfully tender. This typically takes about 10 to 15 minutes, but you can test for doneness by piercing the largest pieces of potato and squash with a knife; they should be easily pierced with minimal resistance. Ensure they are cooked through but not overcooked to maintain their pleasant texture.
The Creamy Finish: Spinach, Cream, and Seasoning
With your vegetables perfectly tender, it’s time to bring this chowder to its delightful, creamy conclusion. Stir in the fresh baby spinach, allowing it to wilt beautifully into the warm broth. Then, add the light cream. Light cream provides a luxurious richness without making the chowder overly heavy, balancing the inherent sweetness of the squash. Finally, season with seasoned salt. The seasoned salt adds a complex blend of herbs and spices, elevating the overall flavor of the chowder and bringing all the elements into perfect harmony. Taste and adjust seasonings as needed, adding more salt or pepper to your preference.
Continue to simmer the mixture for a few more minutes, stirring occasionally, until the chowder has slightly thickened to your desired consistency. The potatoes will naturally release some starch, contributing to the chowder’s body. If you find the chowder becomes too thick, simply add a splash of water or extra vegetable broth until you reach your preferred creamy texture. This Butternut Squash Chowder is a true sweet and savory delight, embodying comfort and warmth in every spoonful.
Serving Suggestions and Nutritional Goodness
This vegetarian butternut squash chowder is a meal in itself, but it truly shines when paired with simple, complementary sides. A crusty loaf of homemade no-knead bread is an absolute must, perfect for soaking up every last drop of the rich, creamy broth. The contrast of the warm, soft bread with the flavorful chowder is simply irresistible. You could also serve it with a crisp green salad for a refreshing counterpoint, or perhaps a sprinkle of toasted pumpkin seeds or fresh herbs like parsley or sage for an added layer of texture and aroma. A dollop of sour cream or a swirl of extra light cream just before serving can also add a touch of elegance and extra creaminess.
Beyond its incredible taste, this Butternut Squash Chowder offers significant nutritional benefits. Butternut squash is packed with vitamins, particularly Vitamin A and C, and is a good source of fiber. Potatoes contribute complex carbohydrates and potassium, while spinach adds iron and other essential vitamins. The mirepoix further boosts the nutrient content, making this a healthy and wholesome choice for any meal. It’s a comforting dish you can feel good about eating and serving to your loved ones.
If you’re a fan of flavorful and comforting vegetarian soups, you might also enjoy exploring other recipes that celebrate wholesome ingredients. For instance, a spiced carrot and lentil soup offers another delightful blend of earthy flavors and warming spices, making it a perfect companion to this chowder on your culinary journey. Discovering and adapting recipes like this Butternut Squash Chowder is a joy, allowing you to tailor dishes to your preferences and create new family favorites. Enjoy the process, and savor every spoonful of this hearty, homemade goodness!
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Butternut Squash Chowder
20 mins
20 mins
40 mins
Ingredients
- 1 lb Butternut squash
- 2 russet potatoes
- 1 large shallot
- 4 oz baby spinach
- 1 small carrot chopped
- 1 small onion chopped
- 1 rib celery chopped
- 2 cups vegetable broth
- 8 oz light cream
- 2 teaspoon seasoned salt
- Salt and pepper (to taste)
Instructions
- Peel and cube the butternut squash and potatoes into 1-inch pieces. Peel the shallot and slice thinly. Coarsely chop the baby spinach.
- Heat 1-2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed potatoes, squash, and sliced shallot. Season lightly with salt and pepper.
- Cook, stirring occasionally, until the vegetables are lightly browned, about 2-3 minutes. Add the mirepoix (chopped carrot, celery, and onion) and then pour in the vegetable broth. Stir to combine all ingredients. Bring the mixture to a boil, then cover the pan, reduce the heat to medium-low, and simmer until the potatoes and squash are tender (test by piercing with a knife), about 10-15 minutes.
- Stir in the light cream, baby spinach, and seasoned salt. Bring the chowder back to a gentle simmer and cook, stirring occasionally, until it slightly thickens, approximately 3-5 minutes. If the chowder becomes too thick for your liking, add a little water or extra vegetable broth until the desired consistency is achieved. Serve hot and enjoy!
Nutrition
Calories: 335kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 1697mg | Potassium: 1166mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18085IU | Vitamin C: 42mg | Calcium: 147mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.