Butternut and Tomato Chowder: A Cozy Autumn Bowl

Name: Butternut and Tomato Chowder: A Cozy Autumn Bowl
Total time: 75 min
Yield: 4
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 1 large onion, finely chopped; 4 cups butternut squash, peeled and diced; 2 cups carrots, chopped; 2 cups celery, chopped; 3 cloves garlic, minced; 2 cups milk; 1 tbsp Italian seasoning; 1 tbsp cornstarch; 1 can (14.5 oz) no-salt-added diced tomatoes; 1 1/4 cups low-sodium chicken broth; 1 can (8 oz) tomato sauce; 1 1/4 tsp sea salt; 2/3 tsp ground black pepper; 2 tbsp fresh basil, chopped

Savor the essence of fall with this vegetarian chowder, marrying cubed butternut squash, juicy tomatoes, and hearty vegetables in a creamy broth.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories283calories

carbohydrates44g

fat10g

protein10g

Dinner American

Ingredients

1 tbsp butter

1 tbsp olive oil

1 large onion, finely chopped

4 cups butternut squash, peeled and diced

2 cups carrots, chopped

2 cups celery, chopped

3 cloves garlic, minced

2 cups milk

1 tbsp Italian seasoning

1 tbsp cornstarch

1 can (14.5 oz) no-salt-added diced tomatoes

1 1/4 cups low-sodium chicken broth

1 can (8 oz) tomato sauce

1 1/4 tsp sea salt

2/3 tsp ground black pepper

2 tbsp fresh basil, chopped

Directions

In a large pot over medium heat, combine butter and olive oil. Once heated, add onion and cook until softened and translucent, about 5 minutes. Add the diced butternut squash, carrots, celery, and garlic. Stir well and cook for around 2 minutes.

Pour milk and Italian seasoning into the pot. Gradually mix in cornstarch until fully combined. Bring to a boil. Subsequently, add diced tomatoes, broth, and tomato sauce. Boil again before reducing heat to low. Let it simmer with flavors well-blended and squash softened for about 45 minutes.

Season the chowder with salt and pepper. Serve in bowls and garnish each with a sprinkle of fresh basil.