Butternut squash chowder

When I think of the fall season I imagine vibrant colors and ingredients. Autumn has some truly unique flavor profiles, and in this week’s dish, I wanted to highlight some of them in an earthy and comforting chowder recipe.

Both butternut squash and sweet potatoes have a fibrous texture that makes them ideal for hearty fall stews and soups. More importantly however, each of these ingredients contain high levels of Vitamin A, “..A powerful natural anti-oxidant that is required by the body for maintaining the integrity of skin and mucous membranes. Research studies also suggest that natural foods rich in vitamin A help the body protect against lung and oral cavity cancers.” Even more, butternut squash contains only 45 calories per 100 g and is perfect for those who are looking to diet without sacrificing flavor. So grab a bowlful of Autumn with this week’s recipe and if you have any suggestions for future recipes, please email me at travis@livegreenbegreen.com!

Ingredients

3 Large Mushrooms
½ Medium Sized Butternut Squash
½ Sweet Potato
3 Cloves Garlic
½ Yellow Onion
16 oz Corn
4 Cups Beef Stock (I made my signature stock by boiling beef shanks, but you can substitute by using a beef cube or bullion)
½ Pint Heavy Cream
½ Cup Bourbon
Salt and Pepper
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon All Spice
Lemon Zest
2 tablespoons Cornstarch

Preparation

Step 1:

Cut, peel, and remove seeds and guts from butternut squash. Once finished, dice into cubes along with sweet potato. (The best method I found for scooping out the inside of the squash was using an ice cream scooper).

Step 2:

Dice mushrooms, garlic and onion

Step 3:

Combine all ingredients into large pot and bring to a boil. Reduce heat and let mixture simmer for 20 minutes. After 20 minutes add in heavy cream and cook for an additional 10 minutes. Add cornstarch in at last minute and continue to simmer for 2-3 minutes until mixture has thickened to desired thickness.

Step 4:

Let soup cool and once it has reached room temperature mix in blender until smooth.

Step 5:

Serve and enjoy!

Makes About 8 Servings

Source:  http:// www.nutrition-and-you.com/butternut-squash.html

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