Soup

Squash Chowder is for Soup.

Squash Chowder takes 30 minutes to prepare.

Squash Chowder takes 20 minutes to cook.

Squash Chowder makes 6 servings.

The ingredients for Squash Chowder are:

1 package State Garden Butternut Squash (or 20 oz. butternut squash cubed)
1 tbsp olive oil
1/4 cup mild onion, diced
2 cloves of garlic, minced
2 cups of vegetable broth
1 can of creamed corn (about 15oz.)
1/8 tsp cinnamon
1 tbsp sugar
2 cups nonfat milk

Here is how you make Squash Chowder:

Bring 1 quart of water to a boil in a large soup/stock pot. Add cubed squash. Cover and cook until tender.While squash is cooking, heat olive oil in a small saute pan over medium heat. Add onion and garlic and saute until onion is tender and garlic is golden, about 5-6 minutes. Remove from heat.When squash is tender, drain liquid and reduce heat to medium. (If using bouillon or concentrate, reserve liquid to make your vegetable broth.) Add vegetable stock to pot with squash. Puree using an immersion blender, or in a normal blender in batches (be careful, it's hot!). Add onion/garlic mixture, creamed corn, cinnamon, sugar, and milk and cook for 10 minutes (don't boil!).Add salt and pepper to taste. Enjoy! makes about 6 1.5-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user DONAHUEA.

The nutritional information for Squash Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 231.4

• Total Fat: 3.2 g
• Cholesterol: 1.6 mg
• Sodium: 1,091.7 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 2.3 g
• Protein: 6.5 g

The dietary needs meet for Squash Chowder is Vegetarian