Description
A hearty and comforting chowder made with butternut squash, potatoes, and vegetables, finished with milk or coconut milk for creaminess. Customize with crispy bacon or smoky tempeh for protein.
Ingrédients
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- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 2 medium potatoes, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp olive oil or butter
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half (use coconut milk for dairy-free)
- ½ tsp smoked paprika
- ½ tsp thyme
- Salt & black pepper, to taste
- Protein topping: 4 strips crispy bacon, crumbled or 1 cup smoky tempeh strips, pan-fried until crisp
- Garnish: parsley, chives, or extra smoky paprika
Préparation
- Prep squash: Peel, seed, and cube squash. Cube potatoes, carrots, and celery.
- Sauté aromatics: Heat oil in large pot. Add onion and garlic, cook until softened.
- Add veggies: Stir in squash, potatoes, carrots, and celery. Season with paprika, thyme, salt, and pepper.
- Simmer: Pour in broth. Bring to boil, reduce heat, and simmer 20–25 minutes until veggies are tender.
- Creamy finish: Stir in milk or coconut milk. For thicker texture, mash some of the squash and potatoes with a spoon.
- Cook protein topping: Crisp bacon in a skillet, or pan-fry tempeh strips with smoked paprika and soy sauce.
- Serve: Ladle chowder into bowls. Top with bacon or tempeh, garnish with parsley.
Notes
This chowder can be made dairy-free and vegan by swapping coconut milk for cream and using smoky tempeh instead of bacon.
- Temps de préparation: 20 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 bowl (about 1 ½ cups)
- Calories: 280
- Sucres: 8g
- Sodium: 520mg
- Matières grasses: 13g
- Acides gras saturés: 6g
- Acides gras insaturés: 7g
- Acides gras trans: 0g
- Glucides: 34g
- Fibres: 7g
- Protéines: 7g
- Cholestérol: 25mg