Butternut squash chowder

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Recipe by: jacques-pierre

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Butternut squash; peeled, 1 1/2 ts Garlic; minced
-diced, and steamed until 1 1/2 ts Basil; chopped
-soft 3/4 ts Rosemary; chopped
1 c Sweet potato; peeled, diced, 1/2 ts Thyme; chopped
-and steamed) 2 ts Sesame oil, olive oil, or
1 c Carrots; peeled, diced and -other cooking oil
-steamed 1/2 c Celery; diced
3 c ;water (including water left 1/2 c Green bell pepper or
-over from steaming the veg) -zucchini; diced
1/2 c Red bell pepper; diced 5 ts Vogue Vegy base
1/2 c Onion; diced 1/4 ts Paprika
2 ts Sea salt

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.

From DEEANNE's recipe files