Creamy Butternut Vegetable Chowder

Name: Creamy Butternut Vegetable Chowder
Total time: 105 min
Yield: 2
Ingredients: 1/4 cup vegetable oil; 1 cup finely diced onion; 2 tsp minced garlic; 2 cups peeled and cubed butternut squash; 4 large carrots, thinly sliced; 12 cups vegetable broth; 2 red potatoes, cubed; 1 tsp salt; 1/2 tsp ground black pepper; 1/2 tsp dried thyme; 4 cups finely chopped kale leaves; 1 (16 oz) can great Northern beans, rinsed and drained

A hearty, creamy chowder featuring butternut squash, beans and a medley of vegetables such as potatoes, onion, carrots, and kale. Perfect for a cozy dinner with crusty bread by the side.

Recipe Info

Prep Time

105 min

Difficulty

Easy

Servings

Nutrition

calories187kcal

carbohydrates27g

fat7g

fiber6g

protein6g

sodium820mg

sugar6g

Dinner American

Ingredients

1/4 cup vegetable oil

1 cup finely diced onion

2 tsp minced garlic

2 cups peeled and cubed butternut squash

4 large carrots, thinly sliced

12 cups vegetable broth

2 red potatoes, cubed

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried thyme

4 cups finely chopped kale leaves

1 (16 oz) can great Northern beans, rinsed and drained

Directions

In a large Dutch oven, heat the vegetable oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes.

Add butternut squash and carrots to the pot; cook, stirring occasionally, until squash begins to brown, approximately 15 minutes.

Stir in broth, potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are tender, about 45 minutes.

Mix in kale and great Northern beans; continue to simmer until kale is tender, around 10 minutes.

For a creamy texture, use a blender (or an immersion blender) to purée about 3 cups of the soup at a time. Be careful not to overfill the blender and hold the lid with a towel to prevent any mess; pulse a few times before blending until smooth. Combine puréed soup back to the Dutch oven, leaving the remaining soup chunky.

Serve warm with crusty bread alongside.