Hello, I am Jane. Today, we’re going to make brad’s butternut squash chowder recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s butternut squash chowder Recipe
Brad’s butternut squash chowder is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad’s butternut squash chowder is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brad’s butternut squash chowder using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brad’s butternut squash chowder:
- Make ready 1 small butternut squash
- Take 1 pt heavy cream
- Take 1 tsp minced garlic
- Take 1/2 tsp white pepper
- Prepare 1 tsp ground mustard
- Make ready 1/2 tsp Himalayan pink salt
- Make ready 1 tbs granulated chicken bouillon
- Take 1/4 cup Velveeta cheese
- Make ready garnish
- Prepare grated smoked havarti cheese
- Take sprig fresh rosemary
- Take thickener
- Take 2 tsp corn starch
- Make ready 1 tsp cold water
Instructions to make Brad’s butternut squash chowder:
- Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender.
- When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half.
- Remove from heat and let cool until mixture can be blended. Blend until smooth.
- Return to pot and add water until mixture reaches 1 qt total.
- Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil.
- Just before boiling, mix the starch and water. Slowly add to soup while stirring.
- Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy.
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