Butternut Squash Chowder
| Yield: | 6 Servings |
| Categories: | Vegan, Vegetarian, Soups |
| 2 | c | Butternut squash; peeled, diced, and steamed until soft |
| 1 | c | Sweet potato; peeled, diced, and steamed) |
| 1 | c | Carrots; peeled, diced and steamed |
| 3 | c | ;water (including water left over from steaming the veg) |
| 1/2 | c | Red bell pepper; diced |
| 1/2 | c | Onion; diced |
| 2 | ts | Sea salt |
| 1 1/2 | ts | Garlic; minced |
| 1 1/2 | ts | Basil; chopped |
| 3/4 | ts | Rosemary; chopped |
| 1/2 | ts | Thyme; chopped |
| 2 | ts | Sesame oil, olive oil, or other cooking oil |
| 1/2 | c | Celery; diced |
| 1/2 | c | Green bell pepper or zucchini; diced |
| 5 | ts | Vogue Vegy base |
| 1/4 | ts | Paprika |
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