Spaghetti Squash Chowder

6-8
Servings
20m
Prep Time
1.5h
Cook Time
1h 50m
Ready In

Recipe: #37297

July 25, 2021



"Recipe source: Recipes from the Root Cellar cookbook"

Original recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

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