Butternut Squash Chowder: The Best Butternut Squash Chowder Recipe from Cook'n

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	Butternut Squash Chowder

Serves: 6

   2 cups squash butternut, peeled, diced, and steamed until soft
   1 cup sweet potatoes peeled, diced, and steamed)
   1 cup carrots peeled, diced and steamed
   3 cups water (including water left over from steaming the veg)
   1/2 cup red bell peppers diced
   1/2 cup onions diced
   2 teaspoons sea salt
   1 1/2 teaspoons garlic minced
   1 1/2 teaspoons basil chopped
   3/4 teaspoon rosemary chopped
   1/2 teaspoon thyme chopped
   2 teaspoons sesame oil olive oil, or other cooking oil
   1/2 cup celery diced
   1/2 cup green bell peppers or zucchini, diced
   5 teaspoons vogue vegy base
   1/4 teaspoon paprika

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Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

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