Midwest Butternut Squash Chowder

This hearty butternut squash chowder is a beloved dish in the American Midwest, perfect for cooler fall and winter evenings. It's a comforting blend of roasted squash, tender vegetables, and a hint of spice.

🛒 Ingredients

• 1 small Butternut Squash
• 1 large Onion
• 3 cloves Garlic
• 2 tbsp All-purpose Flour
• 4 cups Chicken Broth
• 1 cup Heavy Cream
• 0.5 tsp Black Pepper
• 0.25 tsp Cayenne Pepper
• 1 tsp Salt
• 1 cup Cheddar Cheese
• 1 bunch Fresh Cilantro

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Peel, de-seed, and dice the butternut squash into 1-inch cubes.

2. 2

   Step 2: In a large skillet, sauté the diced onion and minced garlic in 2 tablespoons of butter until softened, about 5 minutes.

3. 3

   Step 3: Add the cubed butternut squash to the skillet and cook until lightly browned, about 5-7 minutes.

4. 4

   Step 4: Sprinkle the flour over the squash mixture and cook for 1 minute, stirring constantly.

5. 5

   Step 5: Gradually pour in the chicken broth, whisking continuously to avoid lumps.

6. 6

   Step 6: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the squash is tender.

7. 7

   Step 7: Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.

8. 8

   Step 8: Return the soup to the skillet and add the heavy cream, black pepper, and cayenne pepper. Stir to combine.

9. 9

   Step 9: Reduce heat to low and simmer for 5-7 minutes, or until the soup has heated through.

10. 10

    Step 10: Taste and adjust the seasoning as needed.

💡 Pro Tips

For a creamier soup, add more heavy cream or substitute with half-and-half. To avoid lumps, whisk the flour into the butter before adding the broth.

📊 Nutrition per Serving