Spaghetti Squash Chowder
Recipe: #37297
July 25, 2021
Categories: Squash, Gluten-Free, No Eggs Vegetarian, Wine, Kosher Dairy, more
"Recipe source: Recipes from the Root Cellar cookbook"
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (260.6 g)
- Calories 243
- Total Fat - 18.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 46.6 mg
- Sodium - 444.3 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 1.2 g
- Sugars - 5.5 g
- Protein - 4 g
- Calcium - 126.6 mg
- Iron - 0.6 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Halve the squash and remove seeds and the fibers. Cut squash into quarters and steam over boiling water until tender (30 minutes).
Step 2
Meanwhile in a pot over low heat melt the butter. Stir in the garlic and cook until softened (10 minutes) -- do not let it turn brown. Stir in broth and wine (or sherry) and bring to a boil and then reduce heat and simmer for 30 minutes.
Step 3
Stir in milk and potato and simmer for 30-45 minutes or unit potato is tender; puree soup (I use an immersion blender). Return mixture to pot.
Step 4
Using a fork scrape the squash into a bowl and separate strands with the fork to create "spaghetti". Add to pot with the cream; season to taste with salt and pepper. Simmer until heated through.
Tips
No special items needed.
1 Reviews
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