Butternut Squash Chowder
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A velvety and warming chowder featuring roasted butternut squash, crispy sage, and a touch of maple sweetness. Perfect for autumn evenings with crusty bread.
Ella x
Ingredients
- 800 gbutternut squash(peeled and cubed)
- 1000 mlvegetable stock
- 1onion(diced)
- 2celery(sliced)
- 2carrots(diced)
- 300 gpotatoes(cubed)
- 200 mlcoconut milk
- 30 mlolive oil
- 10fresh sage leaves
- 15 mlmaple syrup
- 5 gsea salt
- 2 gblack pepper
- 1 gnutmeg(ground)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing for 5 minutes until softened and fragrant.
Tip: Stir occasionally to prevent browning and ensure even cooking.
- 2
Add the cubed butternut squash and potatoes to the pot, stirring to coat with oil. Cook for 3 minutes.
Tip: This helps caramelize the vegetables slightly and deepens their flavour.
- 3
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes until the squash and potatoes are completely tender.
Tip: The vegetables should break apart easily with a fork when ready.
- 4
Use an immersion blender to purée the chowder until smooth, working in batches if needed. Alternatively, carefully transfer to a blender in portions.
Tip: For a chunkier texture, blend only half the chowder and leave some vegetables intact.
- 5
Stir in the coconut milk, maple syrup, salt, pepper, and nutmeg. Simmer for 3 minutes to warm through and meld the flavours.
Tip: Taste and adjust seasonings to your preference.
- 6
Meanwhile, fry the sage leaves in a small pan with a splash of olive oil for 1-2 minutes until crispy, then set aside on paper towels.
Tip: These crispy sage leaves add wonderful texture and an elegant garnish.
- 7
Ladle the chowder into bowls and top with crispy sage leaves and a crack of fresh black pepper before serving.
Tip: A drizzle of truffle oil or extra coconut milk makes a luxurious finishing touch.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.