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Butternut Squash Chowder |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Butternut Squash Chowder recipe on the web!!
_ cups squash butternut, peeled, diced, and steamed until soft
_ cup sweet potatoes peeled, diced, and steamed)
_ cup carrots peeled, diced and steamed
_ cups water (including water left over from steaming the veg)
___ cup red bell peppers diced
___ cup onions diced
_ teaspoons sea salt
_ 1/2 teaspoons garlic minced
_ 1/2 teaspoons basil chopped
___ teaspoon rosemary chopped
___ teaspoon thyme chopped
_ teaspoons sesame oil olive oil, or other cooking oil
___ cup celery diced
___ cup green bell peppers or zucchini, diced
_ teaspoons vogue vegy base
___ teaspoon paprika
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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