Recipe: Appetizing Brad's butternut squash chowder

Brad's butternut squash chowder. Oil a baking sheet, and place halves face down. Roasted butternut squash combines with carrots and potatoes for creaminess. Instructions to make Brad's butternut squash chowder: Cut squash in half.

Stir in the cream and adjust the seasonings with salt and pepper to taste. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. You can cook Brad's butternut squash chowder using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's butternut squash chowder

1. You need 1 of small butternut squash.
2. You need 1 pt of heavy cream.
3. It's 1 tsp of minced garlic.
4. You need 1/2 tsp of white pepper.
5. You need 1 tsp of ground mustard.
6. It's 1/2 tsp of Himalayan pink salt.
7. It's 1 tbs of granulated chicken bouillon.
8. It's 1/4 cup of Velveeta cheese.
9. It's of garnish.
10. It's of grated smoked havarti cheese.
11. Prepare sprig of fresh rosemary.
12. Prepare of thickener.
13. It's 2 tsp of corn starch.
14. Prepare 1 tsp of cold water.

Add potato, butternut squash, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Place butternut squash on the pan and drizzle each half with olive oil. Sprinkle it with salt and pepper. Set the squash aside until it's cool enough.

Brad's butternut squash chowder instructions

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..

My roasted butternut squash chowder has intense butternut squash flavor in a creamy, luxurious comfort food! I roasted the squash and stirred it into the chowder at the last minute to help it to hold its unique flavor profile in this chowder. In leftovers, the squash will become more mellow and start to take on the flavor of the chowder. Butternut Squash and Corn Chowder A spice combination that is inspired by Indian cuisine enhances this sensational soup. Riesling or Sauvignon Blanc as a refreshing partner.