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Butternut squash and carrot chowder soup

Butternut squash and carrot chowder soup

Portions

10

Preparation

Cooking time

Ingredients

1 tbsp (15 ml)  butter

½ onions, chopped

1 clove garlic, chopped

2 cups (500 ml) butternut squash, cubed

2 cups (500 ml) potatoes, cubed

2 cans 10 oz (284 ml) Graves sliced carrots , drained

2 ½ cups (625 ml) low sodium chicken stock

1/2 tsp (2 ml) ground nutmeg

Salt and freshly ground pepper

Preparation

  1. In an pot, melt butter at medium heat and sweat onions and garlic for 2 minutes.
  2. Add cubed squash, potatoes and half of the carrots.
  3. Add chicken stock, nutmeg, salt and pepper.
  4. Bring to a boil and simmer for 20 to 30 minutes.
  5. Process soup in a blender, return to heat and add remaining carrots. Bring to a boil and correct seasoning.

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