Roasted Butternut Squash Chowder Recipe
Recipe By Seasons And Suppers
A delicious roasted butternut squash chowder, with lots of carrots, potatoes, onions and celery, topped off with bacon croutons.
4.3
26 Rating -
Rate
Non Vegdiet
1hr 20minstotal
50minsPrep
30minsCook
1hr 20m.total
50m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Chowder Recipe
- 0.33 pound Butternut squash
- 0.17 tablespoon Extra virgin olive oil
- As required Salt and freshly ground pepper
- 0.17 tablespoon Butter
- 0.17 tablespoon Olive oil
- 0.17 cup Onion, diced
- 1/4 cup Potatoes, diced, red skinned or yukon gold, peeled or unpeeled, as you like
- 0.33 Ribs celery, diced
- 1/4 cup Carrots, diced
- 0.67 cup Chicken broth, or vegetable broth
- 1/25 teaspoon Dried thyme
- As required Optional:just a splash of cream at the end of cooking, nice but not necessary
- As required Salt and pepper, to taste
- 0.33-1/2 tablespoon Flat leaf parsley, chopped
- 1/2 Strips bacon, diced
- 1/2 Slices bread, cut into cubes
- pinch Pinch dried thyme
Nutrition
value
value
296
calories per serving
11 g Fat24 g Protein20 g Carbs5 g FiberOther
Current Totals
- Fat11g
- Protein24g
- Carbs20g
- Fiber5g
MacroNutrients
- Carbs20g
- Protein24g
- Fiber5g
Fats
- Fat11g
Vitamins & Minerals
- Calcium84mg
- Iron2mg
- Vitamin A1525mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C32mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium60mg
- Manganese< 1mg
- Phosphorus185mg
- Selenium23mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Seasons And Suppers