Butternut squash chowder

6 servings

Ingredients

Quantity Ingredient
2 cups Butternut squash; peeled, diced, and steamed until soft
1 cup Sweet potato; peeled, diced, and steamed)
1 cup Carrots; peeled, diced and steamed
3 cups ;water (including water left over from steaming the veg)
½ cup Red bell pepper; diced
½ cup Onion; diced
2 teaspoons Sea salt
1½ teaspoon Garlic; minced
1½ teaspoon Basil; chopped
¾ teaspoon Rosemary; chopped
½ teaspoon Thyme; chopped
2 teaspoons Sesame oil, olive oil, or other cooking oil
½ cup Celery; diced
½ cup Green bell pepper or zucchini; diced
5 teaspoons Vogue Vegy base
¼ teaspoon Paprika

Directions

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

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