Butternut Squash Chowder

Recipe Ingredients

2 cups	396g / 13oz	Diced butternut squash
1/2 cup	73g / 2.6oz	Diced zucchini
1 cup	146g / 5.1oz	Chopped peeled sweet potato
1 cup	110g / 3.9oz	Diced peeled carrots
3 cups	711ml	Water - (including water
		From steaming the vegetables)
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 cup	31g / 1.1oz	Diced onion
2 teaspoons	10ml	Sea salt
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Chopped basil
3/4 teaspoon	3.8ml	Chopped rosemary
1/2 teaspoon	2.5ml	Chopped thyme
2 teaspoons	10ml	Olive oil
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	73g / 2.6oz	Diced green bell pepper
5 teaspoons	25ml	Vogue Vegy base
1/4 teaspoon	1.3ml	Paprika

Recipe Instructions

Steam squash, sweet potatoes and carrots until tender.

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.

Add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes. Serve hot.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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