Butternut squash is one of our favorite winter veggies. It’s so great roasted, as well as in other dishes like this Butternut Squash Chowder we’re making today. This chowder is perfect for a cold evening, and its perfect with some bread & butter.
To make this chowder you’ll need:
¼ cup butter
1 cup diced Onion
1 Carrot (peeled and finely chopped)
5 cups peeled and cubed Butternut Squash
2 Apples (peeled& diced)
½ tsp Chinese Five-Spice Powder
½ tsp dried thyme
4 cups vegetable broth
1 cup apple cider
Salt and black pepper
½ cup heavy whipping cream
Star by melting the butter in a pot. Add the onion, carrot and butternut squash, and cook, stirring occasionally, until the vegetables start to soften. Add the apples, Five-Spice Powder, 3-1/3 cups of vegetable broth, and the apple cider. Bring to a boil, and let simmer. Cover the pot and simmer until the vegetables are very soft, 20 to 30 minutes.
Once they’re softened, mash the squash up with a potato masher. If you want a smoother consistency, mix it with an immersion blender or your food processor. Get it back to a simmer and add the heavy cream. That’s it! Just serve with a garnish of rosemary or tarragon.
We hope you all had a great Christmas, and are looking forward to the new year! Enjoy this butternut squash chowder as much as we did!
What is one of your favorite soups to make this time of year?
- ¼ cup butter
- 1 cup diced Onion
- 1 Carrot (peeled and finely chopped)
- 5 cups peeled and cubed Butternut Squash
- 2 Apples (peeled& diced)
- ½ tsp Chinese Five-Spice Powder
- ½ tsp dried thyme
- 4 cups vegetable broth
- 1 cup apple cider
- Salt and black pepper
- ½ cup heavy whipping cream
- Star by melting the butter in a pot. Add the onion, carrot and butternut squash, and cook, stirring occasionally, until the vegetables start to soften.
- Add the apples, Five-Spice Powder, 3-1/3 cups of vegetable broth, and the apple cider. Bring to a boil, and let simmer. Cover the pot and simmer until the vegetables are very soft, 20 to 30 minutes.
- Once they’re softened, mash the squash up with a potato masher. Get it back to a simmer and add the heavy cream. That’s it! Just serve with a garnish of rosemary or tarragon.
- If you want a smoother consistency, mix it with an immersion blender or your food processor.
This butternut squash chowder looks delicious! I still have some butternut squash in the basement from the garden last season, looks like I found a great recipe to use it in, thanks! Pinning for later!
Ohhh this would be the perfect way to use some of that! Thanks for pinning! 🙂
We will love your Butternut Squash Chowder, it looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Thank you! We’re having a great one so far. We hope you’re having a great one too!
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This looks delicious–perfect for a cold winter day. I’m saving this one! Thanks for sharing it at our weekly link party.
Aw thank you! It’s definitely very warming!
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